TOP Reviews:
Perfect Summer dessert! Simple, easy, no cooking involved! I used fresh strawberries instead of frozen and used real whipped cream. Rather than the cake being the top layer I opted to keep the whip cream on top to keep the cake moist and fresh. I like the lighter angel food cake in a trifle over a pound cake or yellow cake. This is great to whip up for a cook-out and elegant enough to serve to guests.
Absolutely fantastic. My guests not only LOVED it, some of them took THIRD helpings ! I did make some changes: I used regular pudding, not sugar free. I cubed the angel food cake. I whipped my own cream with the recipe from this site that adds cream cheese so it’s stiffer. I also used as many fresh strawberries as I could, first allowing them to sit in a bowl after being sprinkled with sugar so as to create a sweet strawberry sauce. This was so easy to make and tasted so good, that it’s going to be in heavy rotation at all parties and potlucks in the future.
The taste of a trifle in only 15 minutes! I doubled the ingredients except for the cakes; pulled the cakes into chunks (easier than cutting and no one cares what they look like!); layered everything twice, topped with whipped cream and garnished with fresh strawberries. Big hit!
Ingredients:
- 1 yellow cake mix
- 1 (6 oz.) pkg. instant vanilla pudding
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Ingredients:
- 1 yellow cake mix
- 1 (6 oz.) pkg. instant vanilla pudding
- 1 lg. can crushed pineapple, drained
- 2 (10 oz.) pkgs. frozen strawberries
- 2 bananas
- 1 (16 oz.) carton Cool Whip
How to make it:
- Bake cake in two round cake pans and set aside to cool.
Make pudding and set in refrigerator to get cold.
Cut one layer of cake in small chunks; put in punch bowl.
Spread half of pudding on top; then add half of pineapple and one package strawberries.
Slice one banana on top; half of Cool Whip, spreading to cover completely.
Repeat with the other layer the same – ending with Cool Whip.
Let set in refrigerator overnight.
From: allrecipes.com