Strawberry Trifle (pictured with blueberries too!)
1 Entenmann's butter pound cake
1 can Eagle Brand condensed milk
3 1/2 oz. instant vanilla pudding
1 pint heavy whipping cream
2 pints strawberries
1 cup strawberry preserves
1 1/2 cups water
Cut pound cake into cubes. Blend water, condensed milk and pudding together with wire whisk to put in fridge for five minutes. Beat cream together with a little sugar to make whipped cream. Fold cream into pudding mixture, slice strawberries. Layer in trifle bowl as follows: 2 cups pudding, half cake, half strawberries, half preserves, rest of pudding on top. Save a little whipped cream and strawberry for garnish. Refrigerate for at least 4 hours.
-compliments of Cathy Francis
