- 2 big packages of fresh strawberries, washed, tops removed, and sliced
- 2 packages Angel food cake (I used store bought), cubed
- 1 package instant vanilla made per package directions
- 1 12 oz. container of Cool Whip
The most time consuming part of this recipe is all the slicing, dicing, and cutting into cubes. Start with the angel food. With a cutting board, cut into smaller sections and with each section, cut into cubes. Toss into a bowl and set aside. On the same cutting board, remove the tops of the strawberries and then slice. Transfer to another bowl; set aside. In a large bowl, prepare the pudding per package instructions. Once complete, fold in the Cool Whip until incorporated. Beginning and ending with strawberries, fill the bottom of the trifle bowl with a layer of strawberries, top with angel food cake, and pudding/ Cool Whip mixture and repeat. Store in refrigerator for 1-2 hours until ready to serve. Transfer leftovers to airtight container or cover the trifle bowl with cling wrap.