Quick-Fix Trifles


  • 1 (10-ounce) pound cake, cut in half
  • 1 tablespoon water
  • 1 tablespoon Sauer's Pure Rum Flavor
  • 1 (21-ounce) can strawberry filling and topping
  • 1 cup coarse coconut macaroon cookie crumbs
  • 1 (3 1/2-ounce) package instant vanilla pudding and pie filling mix
  • 1 cup frozen non-dairy whipped topping thawed and divided


1. Cut one pound cake half into 6 slices; store remaining pound cake. Cut each slice into 2-inch cubes.

2. Line the bottom of 6 individual glass dessert dishes with cake cubes.

3. In a very small container, combine water and rum flavor; drizzle over cake cubes.

4. Spoon strawberry filling over cake chunks. Spoon macaroon crumbs over strawberry filling.

5. Prepare pudding according to package directions. Fold in 3/4 cup whipped topping.

6. Spoon pudding over desserts, dividing evenly.

7. Refrigerate at least 1 hour. Top each serving with a dollop of reserved whipped topping.