How to Make Easy Strawberry Trifle with Vanilla Wafers

Here is another dessert recipe that is simple but delicious! Strawberry trifle is always a hit at barbeques, potlucks, family get-togethers…or ANY TIME. I use Vanilla Wafers as an alternative to angel food cake that is common in many trifle recipes. It is so fast and easy - it only takes me about 10-15 minutes to prepare.

Difficulty: Easy

Instructions

Things You'll Need:

• 40 Vanilla Wafers
• 2 packages of Instant Vanilla Pudding
• 4 cups of Milk
• 16 oz. of Fresh Strawberries
• 1 container of Cool Whip Topping

1. 
    

   Rinse the strawberries with cold water. Remove the hulls and slice or chop.

2. 
    

   Combine the pudding mix and the milk and beat on medium until thick and creamy.

3. 
    

   Layer 20 of the vanilla wafers on the bottom of a 2-quart bowl or a trifle dish.

4. 
    

   Pour half of the vanilla pudding mixture over the vanilla wafers.

5. 
    

   Layer half of the strawberries on top of the pudding.

6. 
    

   Now layer the vanilla wafers, the pudding, and the strawberries again in the same order as before. Spread the Cool Whip topping on top of the layers.

7. 
    

   Chill and serve.

8. 
    

   Enjoy!!

Tips & Warnings

• You can substitute Cheesecake Instant Pudding as well for a tasty alternative.
• This recipe works best if the bowl you use has a flat bottom, so if you don’t have a trifle dish, you may want to use a 2-quart casserole dish instead.
• Sliced bananas are another tasty addition to this recipe...just layer the bananas in with the strawberries.

[MyJB]

on 5/25/2009 This article is well formatted and presented. I like your use of pictures and words in describing how to make strawberry trifle.

[voliegurl]

on 2/22/2009 Sounds so great and yummy...5*!

[juliemcmurchie]

on 2/20/2009 This sounds like yummy,easy dessert. Thanks.

[leanan]

on 2/15/2009 Love this, sounds fast and easy too, just my kind of recipe ;)

[FrazzledNanny]

on 2/12/2009 This is like banana pudding only strawberry instead of banana. I love it! Thanks for the great recipe and pictures. 5*