Ingredients: 1 can (20 oz.) crushed pineapple in juice, 1 pkg. (4-serving size) JELL-O Vanilla Flavor Pudding & Pie Filling, 1 tub whipped cream, 1 pkg. (10 oz.) angel food cake, 1 tub each of fresh strawberries and blue berries
Directions: Mix the pineapple and dry pudding mix in a medium-sized bowl. Stir in the whipped cream to create a fluffy pudding mixture. Tear the angel food cake into bite-sized pieces. Layer the following into a trifle bowl: angel food cake, pudding mixture, strawberries, angel food cake, pudding mixture, blueberries... Continue to add layers until you are out of space in the bowl. Make your final layer a generous heaping of whipped cream topped with any remaining fruit. Place in the refrigerator for at least one hour. Serve and enjoy!
Strawberries and Cream Pie
Ingredients: 2 lbs. fresh strawberries, 1 1/4 cups milk, 1 cup sugar, 5 tbsp. cornstarch, 3 tbsp. lemon juice, 1 graham-cracker crust (homemade or store bought), 1 tub of whipped cream (You can make you own by beating with an electric mixer 1 cup heavy cream with 2 tbsp. of confectioner's sugar.)
Directions: Put four strawberries aside to later used as a garnish. Chop the remaining strawberries putting the pieces into the blender. Blend until the strawberries are pureed. Mix the milk, sugar, and cornstarch into a saucepan. Add the strawberry puree and lemon juice. Cook on high heat, stirring constantly, until the mixture begins to bubble and thicken (about 7 minutes). Remove from heat. Prepare you graham-cracker crust by using 2 1/2 cups graham-cracker crumbs and 10 tbsp. of butter and forming a pie crust in a pie pan or use a store bought pie crust. Pour the strawberry mixture into the crust and let it cool completely before refrigerating overnight. When you are ready to serve the pie, spoon whipped cream (homemade or store bought) over the top. Cut the four reserved strawberries into pieces to sprinkle over the whipped cream. Slice and enjoy!