I made two desserts for Easter Sunday. I wanted something that reminded us of spring and summer because the weather has been very uncooperative as of late ... it's still cold and rain seems to come just about every other day.
Enter this delicious Strawberry Trifle. A trifle dessert is very forgiving and there are a million ways to put one together. I went back and forth on whether to whip up some fresh whipped cream but ultimately decided against it because I wasn't sure how well it would hold up since I was assembling this about 10 hours before it would be served. So yes, I used Cool Whip. People seem to love it or hate it - I happen to love it - so I happily used it as part of this dessert. I also used a white cake baked in 2 8-inch round pans, 2 boxes of french vanilla instant pudding, and 2 containers of fresh strawberries, washed and sliced.
I simply plopped 1 cake layer in at a time. You can certainly cube the cake if you prefer but honestly, it layers better by plopping the entire thing in there, as you can see. This was a perfect "light" dessert. Everyone loved it!
Because my heart belongs to chocolate, I had to have a dessert with chocolate in it. I found these Mint Ice Cream Cookie Cups on Pinterest and followed the recipe exactly. You can view the recipe here:
It was a like a mini ice cream cake all to myself! Delicious!! I used Mint Oreos as my cookie base, FYI. They worked out perfectly. What I liked most about this idea was that I assembled them 4 days in advance and they were already portion sized - no cutting or scooping. You could very easily change up the flavors to suit your tastes too. You could even leave off the top layer of chocolate!