Strawberry Cheesecake Trifle
This strawberry cheesecake trifle is a simple dessert that can easily feed a crowd. This recipe uses a boxed cake mix, cheesecake pudding, whipped topping, and fresh strawberries to create a refreshing summer dessert.
Ingredients
- 1 box strawberry cake mix plus ingredients for preparation ((I used the Pillsbury brand))
- 2 boxes instant cheesecake pudding mix ((3.4 ounces each))
- 3 cups 2% milk
- 1 ½-2 pounds fresh strawberries (washed, dried, and sliced)
- 16 ounces whipped topping (thawed)
Directions
- 1
Prepare the strawberry cake according to the box instructions. Bake the cake and set it aside to cool. This can be done a day or two in advance if you'd like.
- 2
Once the cake is cool, cut into 2 inch by 2 inch bite-sized pieces.
- 3
In a medium bowl, whisk together the pudding and milk until smooth. Place in the refrigerator until you are ready to assemble.
- 4
Set aside 4-5 whole berries. Wash the remaining berries, remove the tops, and cut into small pieces. Set aside.
- 5
Place 1/3 of the cake pieces in a single layer on the bottom of a trifle dish. Top with 1/3 of the cheesecake pudding and smooth into an even later.
- 6
Add 1/3 of the whipped topping on top of the pudding and smooth. Top with about 1/3 of your slices strawberries. Repeat for 2 more layers.
- 7
Top the trifle with the remaining whipped topping and halved strawberries.
- 8
Refrigerate for 2-3 hours before serving.
- 9
Store leftovers in an airtight container in the refrigerator for up to 24 hours.