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Strawberry Cheesecake Trifle
Servings 6
Calories 404kcal
Ingredients
- 2 boxes (3.4 ounces each) instant cheesecake pudding
- 3 cups cold milk
- 2 tsp lemon zest
- 1 carton (12 ounces) frozen whipped topping thawed, divided
- 1 large (16 ounces) pound cake cut into 1-inch cubes
- 6 cups sliced fresh sliced strawberries saving a few whole berries for garnish
- 2 to 3 tbsp sugar
- Sprig of fresh mint optional
Instructions
- Toss together sliced strawberries with a few tablespoons of sugar and let sit for at least a half hour.
- In a large bowl beat together milk and pudding mixes until they start to thicken.
- Fold in the lemon zest and half of the whipped topping.
- In a trifle bowl or pretty clear glass bowl, layer a third of the cake cubes, a third of the strawberries, and a third of the pudding mixture.
- Repeat layers twice ending with the pudding mixture.
- Cover and refrigerate.
- Right before serving, spoon a “cloud” of the remaining whipped topping on top.
- Decorate the top with a few fresh whole or sliced strawberries and a mint sprig, if you want.
Notes
You can also make mini individual desserts by layering the ingredients in clean canning jars, clear glasses, parfait dishes, martini or wine glasses.
Nutrition
Calories: 404kcal | Carbohydrates: 81g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 66mg | Sodium: 804mg | Potassium: 454mg | Fiber: 3g | Sugar: 60g | Vitamin A: 293IU | Vitamin C: 86mg | Calcium: 209mg | Iron: 2mg