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
Prepare pudding mix; cool. Fold in 1 cup Cool Whip.
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.
Chill for 2 hours.
Top with remaining Cool Whip. Decorate top with a few whole strawberries.
Chill for a few hours before serving.
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