| 1 | box Betty Crocker® SuperMoist® white cake mix |
| Water, vegetable oil and egg whites called for on cake mix box |
| 2 | boxes (4-serving size each) vanilla instant pudding and pie filling mix |
| 4 | cups milk |
| 2 | bags (16 oz each) frozen strawberries in light syrup, thawed |
| 1 1/2 | cups frozen (thawed) whipped topping |
| 1/4 | cup slivered almonds, toasted |
| 1. | Heat oven to 350°F (325°F for dark or nonstick pan). Make cake as directed on box for 13x9-inch pan. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. |
| 2. | While cake is cooling, in large bowl, beat pudding mixes into milk with wire whisk about 2 minutes or until blended. |
| 3. | Cut or tear cake into 1-inch pieces. In 3 1/2-quart glass trifle bowl, arrange half the pieces, cutting pieces to fit shape of bowl. Pour half of the thawed strawberries (with syrup) over cake; spread with 2 cups of the pudding. Place remaining cake pieces on pudding and around edge of bowl. Top with remaining strawberries and pudding. Cover; refrigerate at least 2 hours until chilled. |
| 4. | Spread whipped topping over top of cake. Sprinkle with almonds. Store covered in refrigerator up to 12 hours. |
| Follow High Altitude directions on cake mix box. |
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| Also known as “punch bowl cake,” this showy layered dessert is just as delicious made with other fruits such as pineapple, mango, blueberries, raspberries or a mixture of berries. |
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| Mix and match to take an ordinary clear glass bowl uptown! Create a pedestal serving dish for a buffet. To make, turn a small bowl upside down and attach sturdy double-sided tape or sticky wax to the bottom. Then place the trifle bowl on the “pedestal” for a dramatic presentation. It's easiest if you match the dishes before making the trifle. |
Nutrition Information:
340 ( 100); 11g ( 3 1/2g, 1g); 0mg; 440mg; 56g ( 1g, 39g); 5g 2%; 40%; 10%; 6% 1 1/2 ; 2 ; 0 ; 2 4