Quick-Fix Trifles
Ingredients
- 1 (10-ounce) pound cake, cut in half
- 1 tablespoon water
- 1 tablespoon Sauer's Pure Rum Flavor
- 1 (21-ounce) can strawberry filling and topping
- 1 cup coarse coconut macaroon cookie crumbs
- 1 (3 1/2-ounce) package instant vanilla pudding and pie filling mix
- 1 cup frozen non-dairy whipped topping thawed and divided
Preparation
1. Cut one pound cake half into 6 slices; store remaining pound cake. Cut each slice into 2-inch cubes.
2. Line the bottom of 6 individual glass dessert dishes with cake cubes.
3. In a very small container, combine water and rum flavor; drizzle over cake cubes.
4. Spoon strawberry filling over cake chunks. Spoon macaroon crumbs over strawberry filling.
5. Prepare pudding according to package directions. Fold in 3/4 cup whipped topping.
6. Spoon pudding over desserts, dividing evenly.
7. Refrigerate at least 1 hour. Top each serving with a dollop of reserved whipped topping.
2. Line the bottom of 6 individual glass dessert dishes with cake cubes.
3. In a very small container, combine water and rum flavor; drizzle over cake cubes.
4. Spoon strawberry filling over cake chunks. Spoon macaroon crumbs over strawberry filling.
5. Prepare pudding according to package directions. Fold in 3/4 cup whipped topping.
6. Spoon pudding over desserts, dividing evenly.
7. Refrigerate at least 1 hour. Top each serving with a dollop of reserved whipped topping.
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