Strawberry-Rhubarb Trifle

  • Prep 55 min
  • Total 6 hr 25 min
  • Servings 12
Strawberry-Rhubarb Trifle

Ingredients

1
box Betty Crocker™ pound cake mix
Water and eggs called for on cake mix box
1/2
lb rhubarb, cut into 1/2-inch pieces (2 cups)
1
cup sugar
1/4
cup orange juice
2
cups sliced strawberries
2
boxes (4-serving size each) vanilla pudding and pie filling mix (not instant)
2 1/2
cups milk
2
cups Cool Whip™ frozen whipped topping, thawed
1/2
cup orange marmalade
1
cup medium-size whole strawberries, if desired
Shredded orange peel, if desired

Steps

Hide Images
  • 1
    Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  • 2
    Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
  • 3
    While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
  • 4
    Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
  • 5
    Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
  • 6
    Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
45mg
16%
Sodium
160mg
7%
Potassium
250mg
7%
Total Carbohydrate
54g
18%
Dietary Fiber
1g
5%
Sugars
45g
Protein
4g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
2%
2%
Exchanges:
1 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Trademarks referred to herein are the properties of their respective owners.

© 2017 ®/TM General Mills All Rights Reserved