Strawberry Shortcake Parfait


2 prepared yellow pound cakes

1 #10 can  AFP Vanilla Pudding

36 oz strawberry topping

mint leaves, for garnish

fresh berries, for garnish


  • Cut pound cake into 1 “ cubes
  • In  a trifle dish place enough cake cubes to cover bottom of dish about 1 inch thick
  • Pour strawberry topping to cover cake cubes
  • Spoon enough AFP Vanilla Pudding over strawberry topping to create 1 inch layer
  • Repeat to fill dish
  • Top with whipped topping, let refrigerate for 2 hours to overnight
  • Garnish with mint and fresh berries