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Recipe: Strawberry Trifle (using cake mix, Betty Crocker, 1970's)

Desserts - Fruit
STRAWBERRY TRIFLE

1 (2-layer size) pkg. yellow or orange cake mix*
1 (16 oz.) pkg. frozen strawberry halves, thawed
1 can vanilla ready-to-serve pudding (2 cups)**
FOR SERVING:
1 cup chilled heavy (whipping) cream
1/4 cup sugar
1/4 cup toasted slivered almonds

Prepare a cake mix as directed on package. Bake in greased 13x9x2-inch baking pan according to package. Set cake in pan on wire rack to cool.

Cut cooled cake crosswise in half; reserve one half for future use. Cut remaining half into 8 pieces; split each piece horizontally.

Arrange half the pieces in 2 quart glass serving bowl, cutting pieces to fit bowl. Pour half the strawberries over cake, spread with half the pudding. Repeat.

Cover and refrigerate at least 8 hours.

TO SERVE:
In chilled bowl, beat cream and sugar until stiff; spread over pudding. Sprinkle with almonds.

*One single-layer cake mix may be used and baked in a greased (8 or 9-inch) square baking pan (only half of the baked 2-layer-size cake will be used in this recipe).

**One prepared (4-serving-size) package pudding mix may be substituted for the canned pudding.

Adapted from source: Betty Crocker's Show-Off Desserts, 1970
MsgID: 019483
Shared by: Betsy at Recipelink.com
Board: Vintage Recipes at Recipelink.com
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