Mini Trifles

Mini Trifles 1lb fresh strawberries 1/4 cup white sugar 1 (3.4oz) pkg instant vanilla pudding, prepared according to package pound cake (homemade or store bought) fresh whipped cream half pint Ball mason jam jars Wash and hull the strawberries. Cut into pieces and add in the sugar. Stir to coat the berries. Let sit for 20-30 minutes. While they are macerating, prepare the instant pudding according to package instructions. Also prepare the whipped cream. For the pound cake, slice into 1/2" slices and using a biscuit cutter, cookie cutter or measuring cup, cut into rounds slightly smaller than the jar you will put these in. To assemble the mini trifles, place a slice of pound cake in the bottom of the jar. Put a spoonful of pudding on top of the cake. Next, place a spoonful of the macerated strawberries and finish with a layer of whipped cream. Repeat using another round of pound cake, another spoonful of pudding, another spoonful of strawberries and finally, top with a nice rosette of whipped cream on top. Repeat until you run out of ingredients. You may have some pudding left over but not much. Makes 6 mini trifles. Store in the refrigerator until ready for serving or up to 4 days