Prep Time10m
Cook Time 38m
Ready Time 120m
Yield 12 servings


Nonstick cooking spray

1 box Pillsbury Moist Supreme® Yellow Cake Mix

1 cup water

1/3 cup Vegetable Oil

3 large eggs

Prepared chocolate, vanilla, lemon or butterscotch pudding from 2 (4-serving size) boxes of pudding mix (about 4 cups pudding)

1 (8 oz.) container frozen whipped topping, thawed

1 quart container fresh strawberries, sliced


Step 1

HEAT oven to 350°F. Coat 13x9-inch baking pan with no-stick cooking spray. Prepare cake mix according to package directions using the water, oil and eggs. Bake 34 to 38 minutes. Cool completely.

Step 2

CUT cake into bite-size pieces. Combine pudding and whipped topping. Layer cake pieces, strawberries and pudding mixture in large trifle bowl or individual dessert dishes. Store loosely covered in refrigerator.

Tip: DIP rim of glass in Hot Fudge Topping and sprinkle with crushed cookies before filling with layers, if desired.


Step 1

STIR 1 cup crushed chocolate chip cookies into cake batter before baking.

Nutritional Information Per Serving

Serving Size (1 trifle), Calories 360 (Calories from Fat 130), Total Fat 15g (Saturated Fat 7g, Trans Fat g), Cholesterol 50mg, Sodium 440mg, Total Carbohydrate 53g (Dietary Fiber 2g, Sugars 22g), Protein 6g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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