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Beautiful White Chocolate Strawberry Trifle

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“Another magazine recipe find. The picture was so beautiful and all the ingredients are ones I love. This will go so well at a cook-out in the summer. I cannot wait until strawberry season. I know that you could use frozen strawberries, but there's nothing like fresh. I substituted low-cal ingredients where I could to make this friendlier for our waist-lines.”
READY IN:
20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 2 (4 ounce) packages sugar-free instant white chocolate pudding mix
  • 4 cups skim milk
  • 5 cups strawberries, sliced
  • 12 cup sugar-free strawberry jam or 12 cup preserves
  • 1 (10 1/4 ounce) frozen pound cake, thawed and tops trimmed and reserved
  • 1 (13 ounce) box strawberry shortcake rolls (recommended Little Debbie)
  • 1 (8 ounce) container whipped topping, thawed if frozen

Directions

  1. Prepare the pudding with the milk and set aside.
  2. In a large bowl, combine the fruit and stir in 1/4 cup strawberry jam; set aside.
  3. Cut the pound cake into 12 slices. Cut the slices diagonally (they'll look like triangles) and place some jam on 1 edge and glue the two pieces together (this looks like the sails on a sailboat).
  4. Place the "sails" around the edges of a trifle bowl. (You should have 6 "sails).
  5. Slice the shortcake rolls into 4 pieces. Arrange 2 slices on each side of the pound-cake triangles against the bowl. Place the trimmings from the pound cake in the bottom of the bowl.
  6. Spoon 1/2 of the pudding into the trifle bowl. Top with 1/2 the fruit, the remaining pudding, then remaining fruit.
  7. Top with the whipped topping and more fruit, if desired.

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