Direction

1. Set aside 12-15 whole hulled strawberries for garnishing. Thinly slice the remaining strawberries and set aside.
2. Whether using instant boxed pudding or homemade vanilla custard, make sure it is prepared and slightly chilled.
3. In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, whip cream cheese well so it is fluffy and smooth. Slowly, fold in whipped cream topping, mixing well so there are little to no little cream cheese flecks.
4. Start your first layer with Nilla Wafers. Top with a thin layer of vanilla custard/pudding, then whipped cream cream cheese. They key to a good trifle is to make sure there is a creamy layer touching each crunchy layer. The moisture from the creamy layer will turn the crunchy layer into a cake-like consistency. Top with strawberry slices. Repeat all layers until you reach the top, ending with a vanilla custard layer.
5. Refrigerate for a minimum of 4 hours before serving. Optimal time is 6 hours, but can be as long as overnight. Do not make more than 24 hours before serving. The Nilla Wafers just turn mushy after much longer.
6. Garnish with whole strawberries, fresh mint leaves and additional Nilla Wafers.
7. To serve, just spoon into a serving dish. Enjoy your Strawberry Pudding Trifle!