Heeman's Strawberry Trifle
Heeman's Strawberry Trifle
This strawberry trifle begins with a layer of angel food cake, Heeman strawberries, followed by a delicious whipped vanilla cream filling, all repeated for good measure. While decadent, this recipe is easy to make and a crowd pleasing combination that has bowls swiftly emptying. This is a modified version of our most requested recipe from Heeman's 1980 recipe flyer!
Ingredients:
- 1 cup/250mL cold milk
- 1 cup/250mL Balkin yogourt or Greek yogourt or sour cream
- 1 pkg 3.4 oz/102g instant vanilla pudding mix
- 2 cups/500mL heavy whipping cream (whipped)
- 8 cups/2L cubed angel food cake
- 8 cups/2L sliced strawberries
- 2 tsp vanilla
Instructions:
- In a large bowl beat milk, yogourt, vanilla and pudding mix on low speed until thickened.
- Fold in whippped cream.
- Place half of cake cubes in 3 quart (2.5L) glass bowl.
- Arrange a third of the strawberries around sides of bowl and over cake.
- Top with half of pudding mix.
- Repeat layers once.
- Top with remaining strawberries and refrigerate for a minimum of 2 hours.