Wednesday, 11 April 2012

Triple Berry Trifle

Do you know what I think of when someone mentions trifle? That episode of "Friends" when Rachel was helping Monica for Thanksgiving dessert. She was making trifle and got the recipe mixed up and added beef, peas and onions. Gross. Unless of course the whipping cream was mashed potatoes. I think I'm on to something...

Anyway, this trifle has much better dessert ingredients. Berries. Pudding. Whipping cream. Let's be honest, people, there is really no way to take those ingredients and mess them up. (Unless you overwhip the cream, with sugar and vanilla already added, and it turns into sweet butter. I did that once. It was good on bagels.)

Best thing about this dessert? It's a snap, even for novice bakers ( baking involved!). And it's crazy impressive. People will think you slaved all day. Don't correct them.

Triple Berry Trifle

One store bought angel food cake (you can make it if you feel like it)
2 cups whipping cream
1/2 cup powdered sugar
3/4 tsp vanilla
1/2 tsp almond extract (or 1/4 tsp almond oil)
1 box instant vanilla pudding mix
Milk (whatever the pudding box calls for, mine was 3 cups)
1 cup fresh blueberries
2 cups fresh raspberries
3 cups fresh strawberries, sliced

  • Make pudding according to directions on the box.
  • Whip up your cream. After 30 seconds or so, add powdered sugar, vanilla, and almond extract.
  • Whip for a few minutes until it forms soft peaks (don't make butter!)
  • Combine pudding and whipping cream
  • Cut your angel food cake into three layers.
  • Slice strawberries and set aside.
  • Put one layer of cake into the bottom of a trifle dish.
  • Pour pudding mixture on top- about 1 1/2.
  • Layer on 1/3 of your berries
  • Continue in this pattern, finish with berries on top. Put them on however you think looks pretty.
  • Refridgerate until ready to serve!
note: Cool whip would work in place of whipped cream if you are looking for a lower cholesterol option! Use the big container.

-Jessica and Leah


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