CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE RECIPE

I threw this dessert together when I needed something quick to take to my in-laws’. Because it’s beautiful, everyone thinks it requires a lot of effort. It’s easy. And the recipe makes a lot, making this perfect for potlucks and large gatherings. —Kristi Judkins, Morrison, Tennessee

INGREDIENTS

  • 1 package chocolate cake mix (regular size)
  • 1 quart fresh whole strawberries, sliced
  • 1 carton (13-1/2 ounces) strawberry glaze
  • 2 cartons (12 ounces each) frozen whipped topping, thawed, divided
  • 1 cup chocolate frosting
  • Shaved chocolate, optional

DIRECTIONS

1.  Prepare and bake cake according to package directions, using a 13×9-in. baking pan. Cool completely on a wire rack.
2.  Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping.
3.  In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.
Yield: 24-28 servings.