English Trifle

1 yellow or white cake mix
1 large (6 oz.) strawberry jello
2 cups boiling water
1 (16 oz.) package frozen strawberries partially thawed
about 10 fresh strawberries sliced
1 large (6 oz.) vanilla instant pudding
2 cups milk
whipped cream or cool whip

First layer:
Prepare the cake mix as directed on package. Bake in 2 well greased round baking pans. After cake is cooled, break one round cake into 2-3 inch pieces (save the other cake round to make a 2nd trifle or additional layers if desired). Place cake in bottom of large glass bowl.

In a sauce pan, dissolve strawberry jello in 2 cups of boiling water. Cool. Refrigerate until think and syrupy (about 20-30 minutes). Stir in semi-thawed strawberries. Pour over cake pieces. Refrigerate for about 1 hour or until firm. Cover with fresh strawberry pieces.

Second layer:
Prepare vanilla pudding using only 2 cups milk. Pour over jello and strawberries. Regrigerate 30 minutes or until firm.

Third layer:
Spread whipped cream or cool whip over top of first two layers. Top with fresh fruit or nuts of choice.

Keep refrigerated until served.

We had this at a get together the other night and it was so tasty. I like the ones with chocolate cake and chocolate pudding as well, so you can be kindof creative with this recipe too. When I stirred in the frozen strawberries, it made my jello all lumpy. I think next time I just might add them when they are almost completely room temperature or before I let the jello set. Then maybe some of the jello I pour over my cake might run into the cake instead of clump all around it. Granted the dessert still tasted great with clumpy jello. :)

Acquired by Carol McMaster