Strawberry Cream Trifles

Layers of coconut whipped cream, juicy berries and chocolate graham cracker crumbs add up to a luscious no-bake dessert! 2 conts. (16 oz. each) strawberries 1/2 cup strawberry ice cream topping 1 cup heavy cream 3 Tbs. confectioners’ sugar 1/4 tsp. coconut extract 1/2 cup milk 9 whole sheets chocolate graham crackers Unsweetened cocoa powder, optional

Reserve 6 strawberries. Trim and dice enough of remaining strawberries to equal 3 cups. In bowl, combine diced strawberries and strawberry topping; reserve. On high speed, beat cream, sugar and coconut extract until soft peaks form; reserve. Pour milk into shallow bowl.

For each serving, dip half of 1 graham cracker sheet in milk; crumble into individual serving glass. Top with 1 Tbs. whipped cream, then 2 Tbs. strawberry mixture. Dip 1 whole graham cracker sheet into milk; crumble on top of strawberries. Top with about 1/3 cup strawberry mixture, then 1/4 cup whipped cream, spreading evenly. Repeat with remaining ingredients to make a total of 6 trifles.

Refrigerate desserts until ready to serve. Just before serving, if desired, sprinkle with cocoa. Quarter reserved strawberries; divide among trifles. Servings: 6 Calories: 364 Protein: 4 g. Fat: 19 g. (10 g. sat.) Trans fat: 1 g. Chol.: 47 mg. Carbs.: 47 g. Sodium: 102 mg. Fiber: 2 g. Sugar: 24 g. Kitchen time: 45 minutes. Total time: 45 minutes.