Makes 10 to 12 servings Strawberries and spring go together naturally in the South, and early spring is a good time to invite people over. The weather is reason enough to put together a celebration, and with asparagus, strawberries, and spring flowers in season, the menu and décor create themselves. An early spring get-together is also a good motivator to do all that spring cleaning.
For any spring gathering, a trifle of strawberries in a creamy sweet pudding looks beautiful in a clear bowl, and is simple to serve up, or to let guests serve themselves. This recipe comes from Lori Miller, a Southerner living in Chico, California.
1 (14-ounce) can sweetened condensed milk
1 ½ cups cold water
1 (3 ½-ounce) package instant vanilla pudding mix
2 cups heavy cream, whipped
½ cup Amaretto liqueur
4 cups sliced fresh strawberries
1 (12-ounce) prepared loaf pound cake, cut into cubes
Toasted slivered almonds and strawberries for garnish
Place the sweetened condensed milk and water in a large mixing bowl. Add the pudding mix and beat with a whisk or electric mixer on medium speed until well blended. Refrigerate for 5 minutes. Fold in the whipped cream.
Drizzle the Amaretto over the strawberries. Spoon 2 cups of the pudding mixture into a 5-quart trifle or round glass bowl. Top with half of the cake cubes, arranging them in a fan pattern. Top with half the strawberries, making sure to spoon some of the liqueur onto the cake, and half of the remaining pudding mixture. Repeat the layers, ending with pudding mixture on top. Garnish with almonds and strawberries. Refrigerate for 4 hours or until set. Leftover trifle should be refrigerated.
Makes 10 to 12 servings