Summer Strawberry Trifle

• 3 qt. prepared pound cakes
• 1 gal. hot water (140 degrees F to 160 degrees F)
• 1 pkg. strawberry-flavored gelatin
• 2-1/2 qt. fresh strawberries, sliced
• 1 bag JELL-O Vanilla Pudding & Pie Filling
• 3-1/4 qt. milk
• 1-1/2 qt. whipped topping, divided
• 3/4 cup orange juice

1. Crumble cakes into full-hotel pan (or into half-hotel pan for trial recipe).
2. Add hot water to gelatin mix; stir until completely dissolved.
3. Pour over cake.
4. Refrigerate 4 hours or until firm.
5. (Or refrigerate 3 hours for trial recipe.)
6. Top with strawberries.
7. Prepare pudding mix with milk as directed on package; refrigerate until thickened.
8. Fold in 4 cups of the whipped topping (or 1 cup of the whipped topping for trial recipe).
9. Stir in orange juice.
10. Pour over strawberries.
11. Refrigerate 4 hours.
12. Cut dessert into squares.
13. Garnish each serving with 2 tsp.
14. of the remaining whipped topping.

cakes, hot water, strawberryflavored gelatin, fresh strawberries, pie filling, milk, whipped topping, orange juice

Taken from www.kraftrecipes.com/recipes/summer-strawberry-trifle-97826.aspx (may not work)