Strawberry cheesecake trifle

Strawberry cheesecake trifle


  • 2 boxes (3.4 ounces each) instant cheesecake pudding
  • 3 cups cold milk
  • 2 teaspoons lemon zest
  • 1 carton (12 ounces) frozen whipped topping, thawed, divided
  • 1 large (16 ounces) pound cake, cut into 1-inch cubes
  • 6 cups sliced fresh sliced strawberries, saving a few whole berries for
  • garnish
  • 2 to 3 tablespoons sugar
  • Sprig of fresh mint (optional)


  1. Toss together sliced strawberries with a few tablespoons of sugar and let sit for at least a half hour. In a large bowl beat together milk and pudding mixes until they start 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. Decorate the top with a few fresh whole or sliced strawberries and a mint sprig, if you want.

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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