Strawberry Shortcake Parfait


2 prepared Yellow Pound Cakes
1 #10 can Real Fresh 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 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