Strawberry Pudding Trifle

Strawberry Trifle


After a long weekend camping with our “girls”, I ran in Walmart for some groceries and saw strawberries on sale for $1.49 a pound. They weren’t on my list but I couldn’t pass them up. I then came home and made this decadent dessert (that we don’t need to eat but will). It’s so simple to make something like this that I thought I’d share my recipe. Give it a shot! Add some bananas if you’d like or some blueberries. You can put any fruit in place of the strawberries.

  • 1 store-bought pound cake
  • 1/2 cup strawberry preserves, jam, jelly, whatever you’ve got or want to buy
  • 1 box JELL-O cook and serve Vanilla pudding
  • 2 cans evaporated milk (like PET milk or Carnation) (12oz cans)
  • 1 pound of strawberries cut up and sprinkled with sugar
  • 1 large container “light” Cool Whip or similar topping

In a glass 4 cup measuring cup or something similar and microwavable (I use a Fire King Jadite batter bowl), combine the pudding and the evaporated milk (3 cups), stir and microwave on high for 5 minutes, stopping in one minute intervals to stir. In the end the pudding should be thickening up. Once the cooking process is over, press plastic wrap onto the top (so it won’t form a “skin”) and refrigerate for an hour.

While the pudding is cooking/cooling, slice the pound cake lengthwise into 3 layers. Spread the strawberry jam evenly between the layers like filling in a cake. Reassemble the pound cake and cut into slices about 3/4″ thick.

In a large bowl or trifle bowl, arrange the cake layers on the bottom to cover as best possible. Top the cake layers with 3/4 of the sugared strawberries. Pour the cooled pudding over the strawberries, then top with the Cool Whip. Arrange the remaining strawberries on top for decoration and refrigerate the whole bowl for 2-24 hours before serving.


Peaches & Cream Pie

Nothing screams summer in the south like fresh picked peaches, and I heard today the peach crop has already matured because of our mild winter. Everyone knows how to make a peach cobbler, the standard peach dessert, but here’s a recipe for a delicious cold dessert that’s perfect on a hot summer’s day. It’s also an easy one, requiring no oven time (great for those of us with hot 50’s Ranch homes featuring 8′ ceilings). You can substitute canned peaches if you’d like, or if peaches aren’t readily available in your area, but nothing beats a ripe, juicy peach!

  • 1 deep dish 9″ graham cracker crust (you can make your own, but a store bought one is just fine)
  • 3/4 cup boiling water
  • 1 3oz package of peach flavored Jell-O
  • 2 cups ice cubes
  • 1 1/2 cups thawed Cool Whip
  • 2 cups fresh peeled and chopped peaches

In a mixing bowl, empty the peach Jell-O and pour in the boiling water. Stir until Jell-O has completely dissolved, then add the ice cubes and stir until the mixture begins to thicken. Remove any unmelted ice cubes, then fold in the Cool Whip. Put mixture in the refrigerator for about 15 minutes to chill and start to set up. You want it to be the consistency where you can spoon it into the crust, not pour it in.

One the Jell-O mixture has cooled and began to set, mix in the fresh peaches, fill the graham cracker crust and refrigerate the pie for at least 3 hours before serving. Slice and enjoy!

If you have a lot of peaches, you can make several pies and freeze them. To serve, remove a pie from the freezer and allow the pie to soften overnight in the refrigerator before slicing.

Ghirardelli Chocolate Cream Pie

I just love a simple dessert… one you can whip up on a moments notice, one that requires a minimal of ingredients, and even better, one that doesn’t require turning on the oven! This pie is extremely easy yet wonderfully rich. It’s great served with a cup of strong brewed coffee and it’s the perfectly rich chocolaty dessert for a dinner party. It can be made “fat full”, light or fat free depending on the ingredients you buy and the taste never wavers.

  • 3 oz Ghirardelli semi-sweet baker’s chocolate
  • 1 tbsp half & half (or milk will work just fine)
  • 1 8oz cream cheese, softened (use regular, light or fat free, your choice)
  • 1 16oz container of Cool Whip (regular, light or fat free)
  • 1 graham cracker crust (regular or chocolate)

In a glass measuring cup, break up the chocolate pieces and add the milk/cream. Microwave on high for 30-45 seconds, or until chocolate melts. Stir to combine.

In a large bowl, put the softened cream cheese, add the melted chocolate and blend until smooth and well combined with electric mixer. Fold in the Cool Whip and combine well. Pour into graham cracker crust, top with chocolate shavings or pieces, and put in the freezer for at least 1 hour.

To serve, let soften just enough to slice. Serve with fresh brewed coffee for a perfect, chocolaty, rich dessert.