Satisfy your sweet tooth with this seasonally delicious Strawberry Basil Jam Trifle recipe.
1 Pound Cake
1 (12 oz.) container Frozen Whipped Topping, thawed
16 oz. Fresh Strawberries
1 jar Sallie’s Strawberry + Basil Jam
Instant Vanilla Pudding Mix (3.4 oz.)
8 oz. Sour Cream
Garnish: Toasted slivered almonds & shaved chocolate
In a medium bowl, fold sour cream and unprepared instant pudding mix into the whipped topping.
Line the bowl with Strawberries. Cube cake and layer a Trifle or other glass serving bowl with 1/3 of the cake. Spread with jam and top with a layer of fruit and 1/3 of the whipped topping mixture.
Repeat layering until all ingredients are used. Garnish with strawberries, shaved chocolate and toasted slivered almonds. Best when refrigerated for at least 8 hours
Recipe from www.Salliesgreatest.com.