Saturday, March 19, 2011

Strawberry TrifleI

This is a Taste of Home recipe found here

10 Servings
Prep: 20 min. + chilling

1 cup cold milk
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries
•In a large bowl, beat the milk, sour cream, pudding mix and orange
peel on low speed until thickened. Fold in whipped cream.

•Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third
of the strawberries around sides of bowl and over cake; top with
half of the pudding mixture. Repeat layers once. Top with remaining
berries. Refrigerate for 2 hours before serving. Yield: 8-10

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