Friday, 2 July 2010

Strawberry Trifle

I made this trifle years ago for a Canada Day party but haven't made it since. Not sure why because this is a really easy dessert that looks like you took a lot of time making. I made this dessert yesterday for our annual Canada Day celebration with family friends and it was very well received.

I actually changed this recipe a bit because I didn't read the ingredients list very carefully. Shame on me. I had bought a 6 serving vanilla pudding mix instead of the original 4 serving that was called for. So my trifle ended up having more pudding (yay!) and more milk but don't worry .... I increased the fruit in the trifle as well in order to minimize the guity feelings when I had my second helping. I also baked the angel food cake (from a mix) which took most of the prep time but you can easily buy one from your local food store and save yourself the extra time.

This is the kind of dessert that you can alter easily by changing up the fruit you put in it. Try out different combinations -- strawberries with some grated chocolate on top would be great. The trifle I made yesterday only had strawberries (and lots of them!) because my kids didn't want BLUEberries in the trifle because it was Canada Day and the blue would make it an American trifle. My little patriots. :) I think next time I'll try using different cakes (namely chocolate) and perhaps some Bailey's could be added for an adult version. :) Enjoy!!!

2 cups cold milk
1 pkg (6 serving) instant vanilla pudding
1 (8oz) tub Cool Whip topping, thawed
1 angel food cake, cut into 1/-inch cubes
2 cups fresh strawberries, sliced
1 cup kiwi
1 cup fresh blueberries

Pour milk and vanilla pudding into a medium bowl. Beat with an electric hand mixer for 2 minutes. Gently stir in 1 1/2 cups of the Cool Whip. Set aside.

In a large glass bowl, layer half of the cake, half of the pudding mixture and half of each fruit. Repeat layers. Cover top with remaining Cool Whip. Decorate with extra berries.

Refrigerate for at least 1 hour before serving. Store leftovers (if you have any) in the refrigerator.

Note: Recipe adapted from "Patriotic Trifle" recipe by Kraft.

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