Strawberry Shortbread Trifles
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 280
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 51
- Dietary Fiber
- 3
- Sugar
- 37
- Protein
- 4
- Cholesterol
- 6
- Sodium
- 301
- Total: 1 hr 40 min (includes cooling time)
- Active: 30 min
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
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.