Strawberry Shortcake Trifle
1 box Strawberry Danish, prepared according to “Fruit Sauce” directions
4 cups sliced strawberries
1 loaf angel food cake, cut into 1-inch cubes
1 (8-ounce) container Cool Whip
Combine the Danish and prepared strawberries and refrigerate for 1 hour.
In a large glass bowl or trifle dish, place half the cake cubes. Top with half the strawberry mixture and half the Cool Whip. Repeat layers. Refrigerate at least 1 hour before serving. Makes 8 to 10 servings.
TIP: Make sure to dig all the way down when serving so everyone gets strawberries, cream, and cake!