Strawberry Trifle Recipe -
Strawberry Trifle Recipe
  • READY IN 4+ hrs

Strawberry Trifle

Recipe by  

"This is a very light dessert recipe from my friend, Ellen. It is so easy to make and is the perfect ending to a heavy meal."

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Ingredients Edit and Save

Original recipe makes 1 trifle Change Servings
  • PREP

    15 mins

    4 hrs 15 mins


  1. Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Jan 25, 2004

Excellent! I made a few changes after my husband said it was a "little heavy". I used real whipping cream. After whipping and after preparing the pudding according to the box I gently folded the two together. I also used fresh strawberries. I then placed the cubed angel food caked in the bottom, then whip cream and pudding mixture followed by freshly sliced strawberries and continuing for 2 more layers. I topped the last layer of strawberries with freshly whipped lightly sweetened cream and garnished the top with uncut strawberries. I got rave reviews! It was light, simple and a perfect change from heavy desserts! BRAVO!!!

Most Helpful Critical Review
Jun 08, 2008

I love trifle and make it often, but this recipe had way too many bananas for our taste. I made my own whipped cream instead of cool whip. Everyone kept asking me if I had used banana pudding and it wasn't really flavorful other than the banana taste. *Tip-dip banana slices in orange juice to prevent browning.

Oct 17, 2005

I used cheesecake flavored pudding (SO good!!) and real whipped cream with a touch of vanilla and sugar, insted of Cool Whip. This is a show stopper!

Jan 25, 2004

I made this for 4th of July. YUMMY and Beautful in my trifle bowl. I did make a few changes. I used 1 pint of real whipped cream and whipped it fluffy/stiff in my mixer and added about 3 to 4T of sugar to sweeten it and used in place of the frozen whipped topping. I also used lady fingers in place of the angel food cake. And to keep with the 4th theme, I used fresh strawberries and a row of fresh blueberries(instead of bananas) in the middle. I know I changed a lot of the recipe but I thank T's Mom for inspiring me!

Apr 17, 2010

Excellent! Light and delicious. Pudding is supposed to be the largest sized box. I now use 2 1/2 cups of milk in the pudding and fresh berries when they are in season.

Jan 25, 2004

Delicious and forgiving recipe. I was short on time so I used the strawberries still frozen (cut in half) and slices of whipped topping, then chilled only 2 hours, but it still tasted great! It makes a huge amount and doesn't store well (brown bananas & soupy at the bottom by the next day), so unless you are feeding 10+, you may want to half the recipe.

Jan 25, 2004

There are just not enough words to describe how delicious and absolutely FABULOUS this dessert is !! It's so light & creamy and all the flavors just blend together perfectly. Make sure you don't use skim milk when making the pudding -- it won't be thick enough & watery instead. I used French Vanilla pudding and it was sooooo good ! Also made mine with fresh strawberries & put a few stawberry & banana slices on the very top for garnish.

Jan 25, 2004

I served this in a glass trifle bowl and everyone thought it was just beautiful-delicious too! Huge hit with my family-thanks for a great recipe.


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  • Calories
  • 242 kcal
  • 12%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 6 mg
  • 2%
  • Fat
  • 6.5 g
  • 10%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 272 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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