Shelly's Recipe

STRAWBERRY TRIFLE I

Category: Trifles

2 pint baskets strawberries, washed and hulled
1/2 cup sugar
2 cups water, divided use
1 1/2 tbsp cornstarch
1 tbsp lemon juice
1 can sweetened condensed milk
1 (3.5-oz) pkg instant vanilla pudding mix
2 cups whipping or heavy cream, whipped
1 (12 oz) ready-made pound cake, cubed
Mint leaves (optional)

Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature.

Combine sweetened condensed milk and remaining 1 1/2 cups cold water in a bowl. Add instant vanilla pudding mix and beat well. Chill for 5 minutes. Cut pound cake into bite-size cubes.

Meanwhile, beat cream until stiff. Fold into the pudding mixture. Layer pudding, pound cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries and mint leaves. Makes 12 servings.