8 oz container whipped topping
3.9 oz box of INSTANT lemon pudding
1/2 cup water14 oz can sweetened condensed milk
12 oz container whipped topping
4-5 cups fresh strawberries, washed, hulled, and sliced
1) Whisk together lemon pudding mix with 1/2 cup water. Add sweetened condensed milk and stir well until completely mixed. Mix in 8 oz. of whipped topping until no streaks remain. Set aside. *This is your "lemon pudding mousse"*
2) Slice Sour Cream Pound Cake into bite size pieces, and split into 2 equal parts. Place one half of the pound cake into the bottom of the trifle bowl.
3) Pour half of the lemon pudding mousse on top of the pound cake and spread to the edges.
4) Place half of the strawberries over top of the lemon pudding mousse, then half of the 12 oz. whipped topping on top of the strawberries. Be sure to spread to the edges of the trifle bowl.
5) Repeat layers one more time, and top with a few strawberries. Refrigerate for at least 2 hours before serving.
*I used strawberries that I had frozen, so I let them thaw in the fridge overnight, then added some white sugar to them, stirred 'em around, and let them sit for about 10 minutes before assembling my trifle. I liked the extra juice that it produced.
Sour Cream Pound Cake--Our Best Bites cookbook
1 1/2 cups flour
1/4 tsp baking soda
1/2 cup butter, softened
1 cup sugar
3 eggs, room temperature
2 tsp vanilla
1/2 cup sour cream
-Preheat oven to 350
-Beat the butter and sugar until light and fluffy, then add in flour, baking soda, and salt.
-Slowly add the sour cream and vanilla, and mix just until combined.
-Pour batter into a greased 8 or 9-inch loaf pan and bake for 50-60 minutes, or until skewer comes out clean. Cool for 10 minutes, then remove from pan.
