Little Debbie Strawberry Shortcake Trifle Recipes

Steps:

• In large bowl beat softened cream cheese until fluffy.
• slowly add milk.
• beat in instant pudding mix.
• once thickened fold in 8 oz container cool whip.
• Slice Little Debbies in 1 inch pieces.
• Put layer of sliced Little Debbies in trifle bowl so the spiral side faces out (it looks pretty).
• top with half of pudding mixture.
• top that layer with half of pie filling.
• top with half of cool whip.
• repeat layers until trifle bowl is filled cool whip will be on top.
• cover with plastic wrap and place in fridge can be made up to 2 days in advance make sure you keep in fridge until ready to serve keep leftovers in fridge!

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
• Sift together the flour, cornstarch, baking soda and salt in a bowl.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
• Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
• For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
• For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
• Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
• To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.

Steps:

• For the pound cake: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In a large bowl, combine the butter and sugar, and beat with an electric mixer on high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. After the last egg, continue to beat on high speed for 5 minutes. Beat in the heavy cream and vanilla. Add the flour mixture and beat on low until just incorporated.
• Spoon the batter into the prepared loaf pan and bake until a wooden pick inserted into the center comes out clean, about 1 hour 10 minutes. Cool the pound cake in the pan for 10 minutes, then turn it out onto a rack to cool completely. (The pound cake can be made up to 2 days ahead; store at room temperature, well wrapped.)
• For the strawberries: Heat the strawberry preserves in a medium saucepan over medium-high heat until just warm. Add the strawberries and 1/4 cup water, and bring to a simmer; simmer until the strawberries are just beginning to soften, about 5 minutes. Stir in the lemon juice. Add a little sugar to taste if desired. Cool completely. (The strawberries can be made up to 1 day ahead; refrigerate in an airtight container.)
• For the cream layer: In a large bowl, beat together the cream cheese and confectioners' sugar with an electric mixer until very smooth and light. Add a little bit of the cream, and beat to loosen. Beat in the remaining cream, a little at a time, until the mixture just holds stiff peaks, stopping occasionally to scrape the bottom of the bowl with a rubber spatula. Beat in the lemon juice and vanilla.
• To assemble the trifle: Cut the pound cake into 1 1/2-inch cubes. Spoon a little more than a quarter of the cream into the bottom of a trifle bowl. Top with a third of the pound cake, followed by a third of the strawberries and their juices. Repeat the layers, starting with cream, then cake, then strawberries. Top with the remaining cream and a few strawberries. Cover and refrigerate at least 4 hours and up to overnight.

Steps:

• Prepare the pudding with the milk and set aside.
• In a large bowl, combine the fruit and stir in 1/4 cup strawberry jam; set aside.
• Cut the pound cake into 12 slices. Cut the slices diagonally (they'll look like triangles) and place some jam on 1 edge and glue the two pieces together (this looks like the sails on a sailboat).
• Place the "sails" around the edges of a trifle bowl. (You should have 6 "sails).
• Slice the shortcake rolls into 4 pieces. Arrange 2 slices on each side of the pound-cake triangles against the bowl. Place the trimmings from the pound cake in the bottom of the bowl.
• Spoon 1/2 of the pudding into the trifle bowl. Top with 1/2 the fruit, the remaining pudding, then remaining fruit.
• Top with the whipped topping and more fruit, if desired.

Steps:

• Combine water, sugar, and cornstarch together in a saucepan; cook, stirring constantly, over medium-high heat until mixture is boiling and thickened, 5 to 10 minutes. Remove saucepan from stove and stir gelatin mix into sugar mixture until dissolved. Set strawberry glaze aside to cool.
• Layer half the strawberries in the bottom of a trifle or glass bowl. Drizzle half the strawberry glaze over strawberry layer until evenly coated. Spread half the whipped topping over strawberry layer; top with pound cake. Layer the remaining strawberries, strawberry glaze, and whipped topping, respectively, over pound cake.