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Strawberry Rum Trifle



  • 1 small box vanilla pudding
  • 1 3/4 cups milk
  • 1 (4 ounce) container Cool Whip, thawed
  • 1 (8-inch) sponge cake
  • 1/3 cup light rum
  • 2 cups sliced strawberries


  1. Prepare pudding mix; cool. Fold in 1 cup Cool Whip.
  2. Cut cake into 1 1/2-inch cubes. Place in a pretty, glass 1 1/2-quart serving bowl. Sprinkle with rum. Spoon berries evenly over cake cubes. Spoon on pudding, covering cake completely.
  3. Chill for 2 hours.
  4. Top with remaining Cool Whip. Decorate top with a few whole strawberries.
  5. Chill for a few hours before serving.


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