Strawberry Cheesecake Trifles

1-1/2 cups sliced strawberries

1-2 Tablespoons sugar

Zest of one orange

1 3.4-ounce pkg. Jell-O Instant Cheesecake Pudding

2 cups whole milk

1 pound cake, cut into 3/4 inch cubes

¼-1/3 cup Triple Sec (or any orange liqueur)

Spritz of whipped cream for garnish

You will need: 3 clean pint jars with lids

Place sliced strawberries into a medium bowl and add the sugar and zest. Stir to combine, and set aside to allow them to macerate.

Mix together the pudding mix and milk, whisking mightily until the pudding thickens. Place in refrigerator until needed.

Meanwhile, divide half of the pound cake cubes among the three jars. Drizzle the pound cake in each jar with about a tablespoon of Triple Sec, and lightly press down.

Give the strawberries a stir, and add a layer of them on top of the pound cake layer in each jar. Shake jar a bit to settle.

Top the strawberries with a healthy dollop of pudding, turning jar until all of the strawberries are covered.

Repeat the whole pound cake/strawberry/pudding thing one more time.

Put the lids on top of the jars and store in the refrigerator for at least 4 hours or, ideally, overnight.

Serve topped with a dollop of whipped cream and pinch of orange zest, if desired.