Strawberry Trifle

1 loaf pound cake
1 ½ cup whipping cream
¾ cup sugar, divided
2 packages cream cheese
2 teaspoons lemon juice
1 ½ teaspoon vanilla
2 packages (10 oz) frozen strawberries


Slice cake into 18-20 slices about ½” thick. Set aside. In a mixing bowl, beat cream with ¼ cup sugar until stiff peaked. In another bowl, beat cream cheese, lemon juice, vanilla, and remaining sugar. Fold in 2 cups of the whipped cream, set remaining whipped cream aside for topping. Drain berries, reserve juice. Set berries aside. Line bottom of 3 quart glass bowl with 1/3 cake slices. Drizzle with some of the berry juices. Spread ¼ of the cream cheese mix. Sprinkle with 1/3 berries. Repeat layers 2 times.

Banana Pudding

1 – 14 oz. can sweetened condensed milk
1 ½ cup cold water
1 (4 serving size) box instant vanilla pudding
1 pint whipping cream, whipped
Nilla Wafers
4 Bananas


In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream. Spoon mixture into serving bowl. Top with wafers and bananas. Repeat until finished.