Razzle-dazzle your guests with this yummy showstopper dessert!
SAVE ON THIS RECIPE!
Want to use real whipped cream? Beat 1 cup whipping cream and 3 tablespoons granulated or powdered sugar in a chilled medium bowl with an electric mixer on high speed until stiff.
Prepare the trifle through step 5, then refrigerate up to 24 hours before serving.
Two cups of frozen unsweetened rhubarb, thawed and well drained, can be substituted for the fresh rhubarb.
Purchase a baked pound cake loaf instead of making the cake mix. Or buy 1 package (16 oz) frozen pound cake loaf and thaw before cutting.
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