Rating: 5 stars
94 Ratings
  • 5 star values: 79
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

This is a creamy, fruity, heavenly dessert. I've been told it's like super-charged strawberry shortcake!

Recipe Summary

additional:
10 mins
total:
40 mins
prep:
30 mins
Servings:
15
Yield:
1 10x15-inch pan
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, sprinkle the strawberries with sugar; stir to distribute the sugar, and set aside. Chill a large metal mixing bowl and beaters from an electric mixer.

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  • Pour the cream into the chilled mixing bowl, and add white chocolate pudding mix, lemon yogurt, and about 1 tablespoon of coconut rum, if desired; beat until fluffy with an electric mixer set on Medium speed.

  • Spread a layer of pound cake cubes into the bottom of a glass 10x15-inch baking dish, and sprinkle the cubes with another tablespoon of coconut rum. Cover the pound cake with a layer of strawberries; sprinkle blueberries over the strawberries. Spread a thick layer of whipped cream over the berries. Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.

Nutrition Facts

537 calories; protein 6.3g; carbohydrates 50.5g; fat 36.1g; cholesterol 221.4mg; sodium 293.1mg. Full Nutrition
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