Ingredients:2 boxes (3.4 ounces each) instant cheesecake pudding3 cups cold milk2 teaspoons lemon zest1 carton (12 ounces) frozen whipped topping, thawed, divided1 large (16 ounces) pound cake, cut into 1-inch cubes6 cups sliced fresh sliced strawberries, saving a few whole berries for garnish2 to 3 tablespoons sugarSprig of fresh mint (optional)Graham Cracker Crust Topping (optional)1/2 cup crushed graham crackers2 tablespoons sugar3 tablespoons melted butterDirections:Toss together sliced strawberries with a few tablespoons of sugar and let sit for at least a half hour.If making the optional graham cracker crust topping, combine graham crackers, sugar and butter in small bowl. Spread on cookie sheet and bake at 350 degrees for about 5 to 8 minutes or until toasted. Let cool and when cool, crumble a bit.In a large bowl beat together milk and pudding mixes until it starts to thicken. Fold in the lemon zest and half of the whipped topping. In a trifle bowl or pretty clear glass bowl, layer a third of the cake cubes, a third of the strawberries, and a third of the pudding mixture. Repeat layers twice ending with the pudding mixture. Cover and refrigerate.Right before serving, spoon a "cloud" of the remaining whipped topping on top. Sprinkle graham cracker crust topping over the top and decorate the top with a few fresh whole or sliced strawberries and a mint sprig.Notes:You can also make mini individual desserts by layering the ingredients in clean canning jars, clear glasses, parfait dishes, martini or wine glasses.
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