Gather all materials. I just love the spring and summer months when you can find the best fresh produce at the Farmer's market. These strawberries were so sweet and juicy!

The kids' favorite part of this whole recipe, other than eating it, was helping to slice up all the strawberries and cube the pound cake. We found that a simple butter knife worked perfectly for cutting through the ingredients without the dangers of a sharp knife.

Once the strawberries were sliced up, we sprinkled the sugar on top and put them in the refrigerator while we made the pudding mixture.

My 4-year-old mixed together the cream cheese until creamy and then we gradually added the milk and dry pudding mix.

When that was mixed well, we blended in 1-1/2 cups of the whipped topping. The mixture was still a little thin at this point, but set up nicely in the refrigerator.

Once the pudding mixture was done, we got to work making our trifle layers. We started with a layer of the pudding and then covered it with a layer of pound cake and a layer of strawberries. We added a second layer of each and then topped it all off with a layer of pudding. Last, we put it in the refrigerator for 4 hours. The hardest part of the dessert was waiting the 4 hours for it to be ready!

Right before eating it, we drizzled chocolate sauce over the top and then topped it off with a dollop of whipped cream, some chocolate chips and a strawberry garnish. This makes a beautiful and yummy dessert!