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A trifle bowl's sides are perpendicular to its base.
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Strawberry Pistachio Trifle

Fruit in its own juice, sponge cake, and sweet pistachio pudding makes a light but impressive dessert.
Prep Time1 hour
Resting Time5 hours
Total Time6 hours
Course: Dessert
Cuisine: English
Keyword: trifle
Servings: 8
Author: A. JoAnn

Equipment

  • Trifle bowl

Ingredients

  • 2 3.4 oz packages Pistachio flavored instant pudding or substitute your preferred flavor
  • 2 c. milk
  • 2 quarts fresh strawberries Reserve a few strawberries for garnish.
  • ¾ c. sugar
  • 1 angel food cake
  • 1 16 oz. container Cool Whip or make homemade whipped cream

Instructions

  • Slice fresh strawberries into a medium size mixing bowl. Add the sugar and allow the mixture to sit for several hours. The strawberries and sugar will create strawberry juice.
  • Make the instant pudding according to package instructions. Refrigerate.
  • Prepare the whipped cream, or defrost the Cool Whip. Refrigerate.
  • Slice the angel food cake in half horizontally. Or, you can cut the cake into 2 in. cubes if you prefer.
  • 2 hours (or more) before serving, assemble the trifle.

Assembly

  • Place half of angel food cake in the bottom of the trifle bowl. Cover with half of the strawberries and juice.
  • Layer half of the pudding over the strawberries.
  • Layer one third of the Cool Whip over the pudding.
  • Repeat the layers. Then, cover the top of the trifle with the Cool Whip, sealing the trifle.
  • Refrigerate for at least 2 hours.
  • Place some reserved strawberries on top before serving.