Individual Trifle Sundae Cups
- 1/4 C. refrigerated chocolate pudding
- 1/2 C. refrigerated tapioca pudding
- 2 Tbs. lemon curd
- 1/2 C. sliced strawberries
- 1/3 C. vanilla ice cream
- fresh mint
Using a small clear glass, layer chocolate pudding, half of the tapioca, 1 Tbs. lemon curd, half the strawberries, ice cream, remaining lemon curd, remaining strawberries, and remaining tapioca. Top with mint leaves and strawberries to garnish.