Recipe Source: International Favorites from The Betty Crocker Recipe Card Library Desserts Recipe File Serving Size: 6 to 8 servings Have this recipe emailed to you!

English Trifle Amount Ingredient 1 package Betty Crocker yellow cake mix 16 ounce package frozen strawberry halves, thawed 2 cups Betty Crocker vanilla ready-to-serve pudding 1 cup chilled whipping cream 1/4 cup sugar 1/4 cup toasted slivered almonds 7 whole strawberries

Preparation Instructions:

Bake cake mix in oblong pan, 13 x 9 x 2 inches, as directed on package. Cut cake crosswise in half. (Freeze one half for future use.) Cut other half into 8 pieces; split each piece horizontally. Arrange half the pieces in 2 quart glass serving bowl, cutting pieces to fit.

Pour half the thawed strawberries over cake; spread with half the pudding. Repeat. Cover; chill at least 8 hours.

In chilled bowl, beat cream and sugar until stiff; spread over trifle. Sprinkle with almonds; garnish with whole strawberries. To serve, spoon trifle into dessert dishes. 6 to 8 servings.

Traditional Trifle: Omit strawberries. Cut cake half into 4 pieces; split each piece and fill with 2 tablespoons raspberry jam. Arrange pieces in bowl; pour 1/2 cup sherry or 1/3 cup orange juice plus 2 tablespoons sherry flavoring over cake. Allow to soak a few minutes, then spread with all the pudding.

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