Spring Trifle
Cakes and Frostings Recipes
Yield: Makes 8 servings.
- 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.
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