Strawberry Trifle

Ingredients

• 3 tablespoons rum or sherry (optional)
• 2 (16 ounce) packages frozen strawberry halves, thawed
• 1 (18.25 ounce) box white cake mix*
• 3 cups regular vanilla pudding (not instant)
• 1 cup chilled whipping cream or prepared topping

Instructions

1. Soak strawberries and juice in rum or sherry.
2. Bake cake in an 8 or 9 inch round pan as directed on package. Cool.
3. Split each layer in two. Place one layer of cake in bottom of clear glass serving trifle dish. Alternate strawberries, pudding and cake throughout the glass bowl. End with pudding.
4. Cover; chill for at least 4 hours.
5. Beat cream with sugar until stiff, spread over trifle and garnish with fresh strawberries.

Notes

* You may substitute pound cake or angel food cake.

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.