4 cups milk
2 (16 oz.) boxes Sara Lee pound cake, thawed
3 cups sliced fresh strawberries (slice before measuring)
8 ounces fresh whipped cream or 8 ounces cool whipINSTRUCTIONS
Prepare pudding mixes according to package directions with the milk. Place pudding in the fridge to set/thicken.
Slice pound cake into squares. Place one layer of pound cake into the bottom of a glass trifle or dessert bowl. Spread 2 cups of pudding evenly over the first layer of poundcake. Spread 2 cups of whipped cream evenly over the pudding.
Spread 2 cups of sliced strawberries over the whipped cream. Repeat layers again- poundcake, pudding, whipped cream and top with strawberries.
Cover leftovers and refrigerate. Stays good for up to 24 hours.