Food
Spring Trifle
By Yankee Magazine|Feb 09 2005|
Yield
Makes 8 servings.
Ingredients
1 loaf vanilla pound cake
1 cup strawberry preserves
16 ounces vanilla yogurt
2 cups fresh strawberries, hulled
1 cup sliced bananas
2 tablespoons choppedwalnuts or almonds
Instructions
Place thick slices of pound cake into the bottom of a deep-sided glass dish. Spread cake slices with strawberry preserves. Add more slices part way up the sides of the bowl; fill with yogurt, reserving 1/2 cup. Slice the fresh strawberries, reserving 3 to 4 whole strawberries as a garnish. Layer on sliced strawberries and sliced bananas, then top with remaining yogurt and sprinkle with the nuts. Garnish with the whole strawberries. Chill and serve.
