Strawberry Shortbread Trifles

Name: Strawberry Shortbread Trifles
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 8 servings
Ingredients: One 16-ounce container fresh strawberries, stemmed and halved, plus sliced strawberries for garnish; 2/3 cup granulated sugar; 1 teaspoon lime zest plus 1 tablespoon lime juice; One 3.3-ounce package instant white chocolate pudding; 2 cups cold milk; 1 teaspoon vanilla extract; One 5.3-ounce package shortbread cookies; Sweetened whipped cream and mint sprigs, for garnish

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Level: Easy

Total: 1 hr 40 min (includes cooling time)
Active: 30 min

Yield: 8 servings

I love this easy jar dessert. I usually have the ingredients on hand, and they're so impressive. Even better, I can make them ahead of time and change up the flavor combination depending on my mood by substituting different fruit or pudding.

Level: Easy

Total: 1 hr 40 min (includes cooling time)
Active: 30 min

Yield: 8 servings

Ingredients

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One 16-ounce container fresh strawberries, stemmed and halved, plus sliced strawberries for garnish

2/3 cup granulated sugar

1 teaspoon lime zest plus 1 tablespoon lime juice

One 3.3-ounce package instant white chocolate pudding

2 cups cold milk

1 teaspoon vanilla extract

One 5.3-ounce package shortbread cookies

Sweetened whipped cream and mint sprigs, for garnish

Directions

Special equipment:

an immersion blender; eight 1/2-pint jars

Combine the strawberries, sugar and lime juice in a medium saucepan over medium heat. Bring to a boil. Reduce the heat to low and simmer until the mixture is syrupy, about 10 minutes. Use an immersion blender to process until smooth. Transfer the sauce to a bowl to cool completely.
Whisk together the pudding mix, milk, vanilla and lime zest in a medium bowl. Set aside to set up, about 3 minutes.
Pulse the cookies in a food processor until crushed.
Divide the cookie crumbs among eight 1/2-pint jars. Top with the pudding and strawberry sauce. Top with the sliced strawberries, whipped cream and mint sprigs. Serve right away, or cover and refrigerate until ready to serve.