Friday, July 17, 2015

Strawberry Shortcake Mini Trifles from Heather Goodman

·       20 tall plastic shot glasses
·       20 mini sampling spoons
·       About 15 strawberries
·       Loaf pound cake (I used half of a 10oz Sara Lee frozen butter pound cake)
·       3.5oz box of vanilla instant pudding mix (you will have leftovers)
·       Spray bottle of whipped cream
·       Mix vanilla pudding using box’s instructions for pie filling.  Put in fridge, but only leave in for 15 minutes
·       While waiting for pudding, cut about five ¼ inch wide slices of the pound cake.  Cut each slice into 8 chunks (small enough to fit in the bottom of the shot glasses)
·       Dice 6-7 of the strawberries, the rest cut in halves or quarters depending on their size (they will be sitting on top once you’re done)
·       Lay out shot glasses and put one piece of pound cake in the bottom of each
·       Once pudding is semi-firm, remove from refrigerator and put about a teaspoonful of pudding in the shot glasses on top of the pound cake
·       Sprinkle diced strawberries on top of pudding
·       Put another small chunk of pound cake on stop of strawberries
·       Top with whipped cream and larger chunks of strawberries
·       Stick in the little spoon for a cute effect J

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