Recipe for cooking danish trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Danish Trifle

1 lrg. angel food cake
1 (4 3/4 ounce) pkg. strawberry-flavored Danish Dessert
1 (16 ounce) box frozen strawberries
1 (3 ounce) box instant vanilla pudding
2 c. milk
1 (8 ounce) carton sour cream

Break cake up into pieces onto baking sheet.

Make Danish Dessert according to pkg. directions using 2 c. water. While still hot, add frozen berries. Break apart to speed thawing.

Make pudding as directed on box using two c. milk. Gently stir in sour cream.

To layer in goblet, put cake on the bottom, then strawberry mixture, then vanilla pudding. Repeat.

Serve topped with a dollop of whipped cream. Make a day ahead, and top with the cream just before serving.