1 package lady fingers or chocolate pound cake, sliced into cubes
8 oz. cream cheese
16 oz. sour cream
1 package vanilla pudding
1 cup milk
3/4 cup granulated sugar
2 pints fresh strawberries, washed and hulled, and cut in halves
1/4 cup sliced almonds
2-3 cups whipped cream
Approximately 1/2 dozen Whole Strawberries
Arrange a layer of lady fingers or chocolate pound cake cubes in the bottom of a large glass trifle bowl or other large glass bowl.
Whip the cream cheese and sour cream with sugar and add the pudding mixed with milk until you get a smooth mixture. Divide into two and cover the lady fingers or chocolate pound cake cubes with half the quantity. Decorate with strawberry halves and sliced almonds, and cover with whipped cream. Repeat the arrangement of the layers, and top with whole strawberries and whipped cream. Garnish trifle with chocolate curls and mint spigs. Keep trifle refrigerated.
Makes approximately 10 servings.
Date: October 31, 2002