Strawberry Trifle

Strawberry Trifle

submitted by Becky Matson in 2011


Ingredients:
1- 10" angel food cake (store-bought, from a mix, or from scratch- it's up to you)
2- 8 oz. packages of cream cheese, softened (I used 1 pkg neufchatel and 1 pkg light cream cheese. No one noticed that it was light because it was soooo delicious!)
1 c. white sugar
1- 8 oz. Cool Whip
1 qt. fresh strawberries, sliced (I used almost 2 qts which made the proportions different, but it can be thicker or thinner to your liking.)
1- 18 oz. jar of strawberry glaze (I used Marie's brand)

Directions:
1. Crumble cake into a 9 X 13 pan, or 1/2 of cake into a trifle bowl.
2. Blend cream cheeses, Cool Whip, and sugar until light and fluffy. Mash down cake and pour cream cheese mixture over, 1/2 if making trifle.
3. Combine strawberries and glaze until evenly coated. Spread mixture over cream cheese mixture; 1/2 if making trifle.
*If making a trifle, repeat from #1.
4. If desired, garnish with Cool Whip and sliced or whole strawberries.


Chill until serving.

Chicken Divan

Chicken Divan

Submitted by Michael Matson

2 bunches fresh broccoli

3 cups chicken, cooked

1.5 cups milk

4 tbsp butter or margarine

3 tbsp flour

1 cup mayo

1 tbsp lemon juice

1 cup grated cheddar cheese

2 slices bread, buttered & cubed

Steam broccoli for 3-4 minutes. Arrange in a greased 13x9 casserole dish. Place chicken on top of the broccoli. Make sauce from milk, butter, and flour. Cook until thick, stirring often. Add mayo and lemon juice to the sauce. Pour over chicken. Sprinkle cheese and bread cubes on top.

Bake at 350 for 30 minutes.