I make a few variations and the one I am going to post about today is the strawberry cheesecake version. You will need the following ingredients to make an average size trifle bowl. I never ever make this version, I always double it because it goes and it goes fast! If you've ever been lucky enough to been at any function I've been at--you've eaten it and can tell the world that you better grab it when you see it because it goes in a flash!
Strawberry Cheesecake trifle
- 1 whole Pound Cake (premade is fine if you want to save time!)
- ½ cups Water
- 1 14 Oz. Can Condensed Milk
- 1 3.4 oz box Jello Cheesecake Pudding mix
- 1 8 oz tub of cool whip
- 1 12 oz tub of cool whip
- 2 cups sliced strawberries
Slice pound cake into 1-inch slices. Put aside.
Mix water and condensed milk until fully combined. Mix in the cheesecake pudding until fully combined. Then mix in 8 oz. of Cool Whip.
In a large trifle bowl, put the first layer down of pound cake. Put half of the pudding mixture. Top with half of the remaining Cool Whip. Layer half of the strawberries on top. Layer the other half of ingredients the same way.
Place in the fridge for at least 4 hours to meld all together! I usually make it the night before to ensure it tastes as yummy as possible!
A few tips:
do not use angel food cake. It breaks down too easy and it tastes like soggy mush. The pound cake is heavy enough to not break down completely.
You can substitute any fruit you have but I haven't ever made it with anything other than strawberries. It's up to you if you want to use pie filling but I don't know how that would taste.
Sometimes I put my strawberries in a bit of sugar and let it make it's own juice. It just depends on how I feel that night when I make it :)
Hope you enjoy!!