Nutrition Facts

Serving Size 198 g

(Approx. 8 Servings)

Amount Per Serving

Calories	650	Calories From Fat	370

% Daily Value*

Total Fat 42 g	65%

Saturated Fat 19 g	95%

Trans Fat 1.0 g

Cholesterol 140 mg	47%

Sodium 550 mg	23%

Total Carbohydrate 64 g	21%

Dietary Fiber 1 g	4%

Sugars 36 g

Protein	6 g

Vitamin A 20%	•	Iron 8%

Vitamin C 0%	•	Calcium 20%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Strawberry Vanilla Crunch Trifle

Prep Time

20 minutes

Cook Time

40 minutes

Total Time

1 hour

Serves

8 People

Ingredients

Recipe makes 8 Servings

15 1/4 Oz Betty Crocker Super Moist Strawberry Cake Mix

1 cup(s) water

1/2 cup(s) vegetable oil

3 large eggs

2 cup(s) H-E-B Heavy Whipping Cream, plus more as needed

1/4 Tsp sea salt or kosher salt, if using iodized salt, use 1/8 teaspoon

1/4 cup(s) powdered sugar

1 Tsp vanilla extract

5 Oz H-E-B Select Ingredient Strawberry Vanilla Snack Mix, as needed

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Instructions

Preheat oven to 350ºF.

In a bowl, mix together dry cake mix, water, oil and eggs. Beat or whisk until batter is smooth and creamy.

Liberally spray a medium sheet pan with non-stick spray then place a piece of parchment on top to help cake release easier after baking.

Pour batter onto sheet pan and use an off-set spatula to evenly distribute.

Bake 20 to 25 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool before proceeding.

In a bowl or using a stand mixer, add heavy cream, salt, powdered sugar and vanilla extract. Whisk until cream is fluffy with stiff peaks.

Turn out cooled cake onto a flat surface and cut into small rounds that will fit into approximately a 6 ounce short glass.

To assemble trifles, press a cake round in the bottom of 8 glasses, followed by a little whipped cream and a little strawberry snack mix.

Repeat until each container is full, finishing with whipped cream and snack mix garnish.

Eat immedialty or refrigerate until ready to use.