1 container (16 oz) frozen sliced strawberries in syrup, thawed
1 lemon
4 containers (6 oz each) blended strawberry yogurt
1 package (3.4 oz) white chocolate instand pudding and pie filling
2 cups thawed frozen whipped topping, divided
Instructions
Cut cake into 1 inch cubes, set aside. Hull fresh strawberries and cut into quarters. Set aside 1/2 cup of the fresh strawberries and 1/2 cup of the blueberries for garnish. Combine remaining fresh and frozen strawberries; mix well. Juice lemon to measure 2 tablespoons juice. Whisk yogurt, pudding and lemon juice until smooth; immediatley fold in 1 cup of the whipped topping. To assemble trifle, place one third of the cake into trifle bowl. top with one third of the strawberry mixture and one third of the bluwberries; press down lightly. Top with one thirs of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly to create a flat surface. To garnish pipe whipped topping over top of trifle. Garnish with reserved strawberries and blueberries.
Originally Submitted
4/7/2010
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