Directions

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