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No-Bake Creamy Fruit Trifle




Source of Recipe


from The Baker's Catalogue


List of Ingredients




8 cups cubed cake*
1 pint raspberries, strawberries, blueberries, or sliced peaches
1/2 cup flavored syrup**
1 cup Pastry Cream Mix***
1 3/4 cups milk
1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons jam or jelly


Recipe



Combine 1 cup sugar, 1/2 cup water, 2 tablespoons lemon juice, and 1 tablespoon lemon zest. Add a vanilla bean or a teaspoon of cinnamon, if you like. Bring to a boil, then set aside to cool. Or use your favorite flavored syrup.

***Substitute your favorite pastry cream, or 2 cups vanilla pudding.

Toss the cubed cake with about half the fruit. Sprinkle with half the flavored syrup and place about half the mixture into a casserole or trifle dish.

Combine 1 cup Pastry Cream Mix with 1 3/4 cups of milk according to the directions on the bag. Beat the heavy cream until soft peaks form. Fold into the pastry cream. Spoon half the cream over the cake and fruit mixture. Top with the remaining cake, the syrup, and then the cream. Sprinkle with the remaining fruit. Warm the jam or jelly until liquefied, then brush over the berries on top of the dessert. Chill until serving time. Yield: 14 to 16 servings.