Betty’s Strawberries and Cream Trifle

Betty demonstrates how to make a Strawberries and Cream Trifle for Easter. This is a gorgeous and luscious springtime dessert.

Strawberries and Cream Trifle

8-ounce carton Cool Whip
13-ounce angel food cake from the deli, cut into 1-inch cubes
8-ounce package cream cheese, softened
1 cup confectioner’s sugar (This is the same as powdered sugar or icing sugar.)
16-ounce carton Cool whip
2 pounds fresh strawberries, washed and halved (or quartered)
(2) 13.5-ounce containers strawberry…

Source/Read More: Betty’s Kitchen


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