Betty Crocker's recipes for a large crowd include strawberry trifle and brown sugar cashew bars. These recipes are simple and easy to follow. The trifle recipe serves 16, and the cashew bar recipe makes 60 cookies.
To make Betty Crocker's strawberry trifle, make 1 box Betty Crocker's SuperMoist white cake mix according to the instructions on the box. Let it cool in the pan for one hour. While the cake is cooling, beat 2 boxes vanilla instant pudding into 4 cups milk in a large bowl until blended. Cut the cake into 1-inch pieces. In a trifle bowl, arrange half the cake pieces to fit the shape of the bowl. Pour 1 bag of thawed, frozen strawberries in light syrup over the cake, and spread them with 2 cups pudding. Place the other half of the cake pieces on top, and top with another bag of thawed, frozen strawberries in light syrup. Spread with the remaining pudding, and cover. Refrigerate until chilled. Spread 1 1/2 cups thawed whipped topping, and sprinkle with 1/4 cup toasted, slivered almonds.
To make Betty Crocker's brown sugar cashew bars, preheat the oven to 350 degrees Fahrenheit. Grease a jelly roll pan with shortening. In a large bowl, mix 1/2 cup brown sugar, 2/3 cup butter, 1/2 cup corn syrup, 1 teaspoon vanilla and 1 egg. Stir in 2 cups flour and 1/2 teaspoon salt. Spread in the greased pan, and bake for 18 to 20 minutes or until light golden brown. In a saucepan, heat 1/3 cup brown sugar and 1/3 cup corn syrup over low heat until sugar is dissolved. Stir in 1/4 cup butter and 1/4 cup heavy whipping cream. Heat to boiling, and remove. Stir in 1 teaspoon vanilla. Sprinkle 1 can cashew halves and pieces over baked crust, and pour the saucepan mixture over cashews. Spread, and bake 15 to 20 minutes until light brown and set. Cool completely, and cut into bars.