1 Pound Cake
1 (12 oz.) container Frozen Whipped Topping, thawed
16 oz. Fresh Strawberries
1 jar Sallie’s Strawberry + Basil Jam
Instant Vanilla Pudding Mix (3.4 oz.)
8 oz. Sour Cream
Garnish: Toasted slivered almonds  & shaved chocolate

 









In a medium bowl, fold sour cream and unprepared instant pudding mix into the whipped topping. Line the bowl with Strawberries. Cube cake and layer a Trifle or other glass serving bowl with 1/3 of the cake.  Spread with jam and top with a layer of fruit and 1/3 of the whipped topping mixture.  Repeat layering until all ingredients are used.  Garnish with strawberries, shaved chocolate and toasted slivered almonds.  Best when refrigerated for at least 8 hours

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