Strawberry Sponge Cake Trifle

From Tastes Like Real Food - Celiac Safe Gluten Free Foods

Strawberry Sponge Cake Trifle
Winner: Best Dessert

Preheat oven to 350 degrees. Spray an 9"x13" baking pan with Pam (cooking spray).

Mix:
1 can sweetened condensed milk
1 cup frozen strawberries
1 large package Jell-O Brand Instant Vanilla Pudding Mix
1 large package Jell-O Brand Strawberry Jell-O Mix
1 large tub of thawed Cool Whip

In a food processor or mixer, blend the condensed milk, frozen strawberries, pudding mix and Jell-O mix together. After blended well, fold in half of the large tub of Cool Whip. (Save the other half of the Cool Whip for topping the trifle.) Put pudding mixture in refrigerator to chill.

1½ cups Toro™ Celiac-Safe™ Sponge Cake Mix
6 eggs
¾ cup sugar
2 tsp baking powder
1 tsp vanilla
1 cup finely diced fresh strawberries + 1 cup thick sliced strawberries.

In large mixing bowl, blend cake mix, eggs, sugar, baking powder and vanilla together. Beat on high for 6-8 minutes. Fold in 1 cup finely diced fresh strawberries. Pour into pan and bake for about 30 minutes or until toothpick comes out clean. Cool cake completely.

Cut cake into cubes. Pour 1/3 of the pudding mixture into a trifle bowl. Add 1/2 of the cubed cake on top of the pudding mixture. Top with some of the thick sliced strawberries. Add next 1/3 of the pudding mixture, rest of cubed cake and some of the thick sliced strawberries on top of that. Top with remaining pudding mixture, strawberries and top that with Cool Whip. Garnish with a few fresh strawberries. Serve chilled.

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