Ingredients

The following ingredients have 16 Servings
  • 1 (8 ounce) cream cheese, softened to room temperature
  • 1/2 cup granulated sugar
  • Juice of 2 lemons
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (8 ounce) container non-dairy whipped topping (like Cool Whip)
  • 2 (10 ounce) packages frozen sliced strawberries, thawed (sweetened or unsweetened)
  • 1 (15 ounce) angel food cake or pound cake
  • 1 pound fresh strawberries, sliced (reserve some for garnish)
  • 1/4 cup shredded coconut, lightly toasted if desired, optional
  • 1/4 cup finely chopped pecans, optional

Instruction

  • Beat the cream cheese and sugar together until well combined. Add the lemon juice and condensed milk; blend.
  • Add the Cool Whip and carefully fold in the thawed, frozen strawberries with their juices; set aside.
  • Trim crust from cake if desired and cut or tear into small bite size pieces.
  • Arrange ingredients in a 14-cup capacity trifle bowl or punch bowl, in three layers, beginning with 1/3 of the cake pieces, placing cake on the bottom, topping with 1/3 of the Cool Whip blend, 1/3 of the fresh sliced strawberries and a light sprinkle of the coconut and pecans.
  • Repeat layers until all ingredients are used and garnish the top with the remaining shredded coconut and chopped pecans.
  • Cover and refrigerate overnight before serving and store any leftovers in the fridge. Increase ingredients as needed for a larger trifle bowl.