This is a modern day version of the traditional created by an 11 year old girl from Hot Springs, Arkansas, USA. Some name brand ingredients may not be available in the UK, but similar products could be used.


1 (4 serv) instant vanilla pudding
1 (14 oz) can Sweetened Condensed Milk
1/2 cup milk
1 block cream cheese
1/2 pint whipping cream, whipped
1 Sara Lee Pound Cake, cubed
1 pint (fresh or frozen) strawberries
1 small jar All Fruit or Fruit Preserves
1 (3 oz) pkg slivered almonds, toasted

Cooking Instructions

Mix pudding with sweetened condensed milk on medium speed. Add milk, then add block of cream cheese and mix on high speed until well combined.

In separate bowl, whip whipping cream at high speed until cream is stiff. Then add cream by folding into pudding mixture. Place slivered almonds on a baking sheet and place in oven on 350 F to toast.

Place cubed pound cake on bottom of trifle dish or glass bowl. Layer cake, jam or preserves, strawberries, and pudding mixture (about twice) ending with the pudding mixture on top.

Top with toasted almonds and garnish with a fanned strawberry.

Recipe submitted by: Taylor Scott

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