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Spring Trifle

Yankee Plus Dec 2015


by in Apr 1999
Spring Trifle
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  • 1 loaf vanilla pound cake
  • 1 cup strawberry preserves
  • 16 ounces vanilla yogurt
  • 2 cups fresh strawberries, hulled
  • 1 cup sliced bananas
  • 2 tablespoons choppedwalnuts or almonds


Place thick slices of pound cake into the bottom of a deep-sided glass dish. Spread cake slices with strawberry preserves. Add more slices part way up the sides of the bowl; fill with yogurt, reserving 1/2 cup. Slice the fresh strawberries, reserving 3 to 4 whole strawberries as a garnish. Layer on sliced strawberries and sliced bananas, then top with remaining yogurt and sprinkle with the nuts. Garnish with the whole strawberries. Chill and serve.
Updated Wednesday, February 9th, 2005

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