Strawberry-Rum Trifle Recipe
Bake a sour cream pound cake for the trifle; Found in *Dessert’s section:
1 trifle bowl or glass bowl
2 pkgs. custard pudding
1/4 cup rum
1 pint of heavy cream
1 package of frozen strawberries
Thaw strawberries set aside:
Beat custard pudding mixes according to directions
Slice pound cake into one inch cubes.
Dip cake pieces in rum just to moisten.
In a trifle bowl, start by layering ¼ of the pound cake on the bottom of the trifle bowl A large glass bowl can be used if you don’t have a trifle bowl. Next, layer ¼ of the pudding mixture followed by a layer of ¼ of the strawberries.
To make your trifle look attractive make sure each layer is distinct; separate layers especially on the sides of the bowl Repeat layers until bowl is almost full.
Garnish the top of the trifle with the whipped cream and strawberries.
Best to chill overnight: Substitute Rum for Sherry if desired.