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STRAWBERRY SHORTCAKE PARFAIT

Yield: about 30 servings (8 x 5 inch deep trifle dish)

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Ingredients

Item/Count

Prepared Yellow Pound Cakes 2
Real Fresh® Vanilla Pudding 1 #10 Can
Strawberry Topping 36 oz
Mint Leaves, for garnish
Fresh Berries, for garnish

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 Real Fresh® 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