Strawberry Raspberry Trifle
Source of Recipe
The Pastry Shop
List of Ingredients
3 cups cold whole milk
2 packages white chocolate pudding mix -- instant type
1 angel food cake -- store-bought
at least 14-ounce -- cubed
into 1-inch cubes
3 cups sliced strawberries
3 cups fresh raspberries
8 ounces Cool Whip -- thawed
Recipe
Garnish with fresh strawberries and raspberries.
In a bowl, whisk milk and pudding mix for 2 minutes or until slightly
thickened. Place a third of the cake cubes in a trifle bowl or deep glass
bowl 3 1/2-quart size. Top with a third of the pudding, 1 cup strawberries,
1-1/2 cups raspberries and a third of the Cool Whip. Layer with a third
more of the cake cubes and pudding, 1 cup strawberries and a third of the
Cool Whip.
Top with remaining cake cubes, pudding, strawberries, raspberries and cool
whip. Garnish top with the whole berries. Cover with plastic wrap and
refrigerate several hours before serving.
Footnote; Take a small fork with short thin tines and poke holes all over
berries and then sugar stirring to coat berries all over Keep them separate
until time to garnish and fruit will be sweetened all the way through.
Yields 12 servings.
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