Thursday, June 30, 2011

Strawberry Trifle Dessert

I was lucky enough to stay in a cozy bed & breakfast a few years ago.  The breakfast food was unforgettable...maybe it's because I was pregnant at the time. ;) They served everything from delicious egg casseroles to strawberry trifle.  I couldn't forget the trifle and when I was home, I began searching for the perfect trifle recipe. Our mom has a large collection of delicious recipes and she quickly pulled out a trifle recipe that comes from Taste Of Home.

It's a winner!  This recipe turns out perfect every time and goes so well with the berries in season.   

Ingredients:
3 cups cold milk
2 small packages of instant white chocolate pudding mix
1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
3 cups sliced fresh strawberries
3 cups fresh raspberries
1 carton (8 ounces) frozen  whipped topping, thawed
3 whole strawberries, quartered


Directions:

In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set.
Place a third of the cake cubes in a trifle bowl or 3-1/2-qt. glass serving bowl. Top with a third of the pudding, 1 cup sliced strawberries, 1-1/2 cups raspberries and a third of the whipped topping. Layer with a third of the cake and pudding, 1 cup strawberries and a third of the whipped topping.Top with remaining cake, pudding, strawberries, raspberries and whipped topping. Garnish with quartered strawberries. Serve immediately or cover and chill until serving..

The original recipe uses sugar-free and fat free products, which still tastes good...but I like the real stuff. :)
What really makes this trifle so delicious is the white chocolate pudding, and it looks pretty too! I also make my own angel food cake from a Betty Crocker mix.  I don't have an angel food cake pan, so I use two loaf pans, it works great and is superior in taste to the store bought.  It is well worth the extra time making it!  I also use real whipped cream...yummy and fattening.  I did use Cool Whip for the pictured trifle and it is still  delicious and will probably hold up better in heat. My family gobbles this dessert up fast!

Our family is going to have a morning brunch on the Fourth of July, so Nicole and I have been busy gathering and trying out really good breakfast bakes.  You know, the kind you make the night before, stick in the fridge, and bake in the morning.  Easy and oh so good!

.  The next couple of days we are going to share our favorites. See you soon! :)

1 comment:

Rachel Page said...

Thanks for this yummy recipe! Your presentation is beautiful!

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