Strawberry Shortcake Trifle recipe

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Ingredients

2 ½ cups water
2 cups white sugar
5 tablespoons cornstarch
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
2 pints strawberries, sliced
1 ½ (8 ounce) containers fat-free whipped topping (such as Cool Whip®), or more to taste
1 (16 ounce) prepared pound cake (such as Sara Lee®), cut into cubes

Nutrition Info

379.5 calories
carbohydrate: 74.8 g
cholesterol: 83.5 mg
fat: 7.7 g
fiber: 1.4 g
protein: 3.1 g
saturatedFat: 4.4 g
servingSize: -
sodium: 197 mg
sugar: 56 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, sugar, and cornstarch together in a saucepan, cook, stirring constantly, over medium-high heat until mixture is boiling and thickened, 5 to 10 minutes. Remove saucepan from stove and stir gelatin mix into sugar mixture until dissolved. Set strawberry glaze aside to cool.

  2. Layer half the strawberries in the bottom of a trifle or glass bowl. Drizzle half the strawberry glaze over strawberry layer until evenly coated. Spread half the whipped topping over strawberry layer, top with pound cake. Layer the remaining strawberries, strawberry glaze, and whipped topping, respectively, over pound cake.

Recipe Yield

12 servings

Recipe Note

A light and delicious trifle that uses strawberry Jell-O® to bring out the fruity flavor.

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