Strawberry Mousse Almond Pound Cake Trifle Recipe
Make a trifle and celebrate, even if you have to make something up!
- ¾ cup butter, melted
- 1 cup water
- 8 oz. pkg. strawberry gelatin
- 2 (12 oz.) containers non-dairy whipped topping
- 1½ cups boiling water
- Ice cubes
- 1 cup cold water
- Fresh strawberries
Prepare Absolutely Almond Pound Cake Mix as directed with butter and water; cool and cut into cubes. Slice strawberries in half length-wise. Stir boiling water into dry gelatin mix until completely dissolved. Add enough ice to cold water to measure two cups; add to gelatin and stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whisk until well blended. Refrigerate 15-20 minutes or until mixture is thick enough to mound. Layer half of pound cake, gelatin mixture and strawberries in a trifle bowl; top with second layer of pound cake, gelatin and strawberries. Keep chilled until ready to serve.
Rated 3 out of 5 by Cvanhoven4 from Decent Entirely too much cool whip. Could've been halved and tasted bettwr
Date published: 2017-06-11
Rated 5 out of 5 by AlmondCakeFan123 from Blast from the past! When I was a kid, my great grandma used to make strawberry jello poke cake. This is JUST LIKE IT. She passed away a few years ago and tasting this was like tasting the past!
Date published: 2017-05-12
Rated 5 out of 5 by lovingtastefullysimple from Awesome dessert Had this at a party and it as delicious. Will be making this soon. My lucky daughter loved it.
Date published: 2017-01-17