2 cups (or desired amount) sliced fresh strawberries
1 vanilla pudding and pie filling, 6 serving size
3 cups milk
1/2 cup ( or more, if desired) Field Stone Strawberry Dessert Wine
1 cup whipping cream
1/2 tsp vanilla
Cut cake into chunks.
Cook pudding with milk according to package directions.Cool to room temperature.Hasten cooling by placing pan in cold water, stirring often.
Whip cream and vanilla until stiff.Make layers of cake chunks, a generous sprinkle of Strawberry Dessert Wine, sliced strawberries and pudding in glass trifle bowl, using as many layers as needed according to size of bowl.Make the last layer pudding.Spread whipped cream over top.Chill.Garnish with fresh strawberries, if desired.
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