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Red, White, & Blueberry Triffle
Source of Recipe
Source: Veronica Hill/Daily Press
List of Ingredients
2 lb. strawberries, stemmed and sliced
2-3 C. fresh blueberries
4 T. sweet cream sherry wine
2 C. C&H baker’s sugar (or regular)
5.1 oz. box instant Jell-O vanilla pudding
1 T. vanilla extract
1 pt. heavy whipping cream, chilled
3 T. powdered sugar
1 (12-14 oz.) angel food cake, cut into cubes
Recipe
In a large bowl, toss together the berries, sherry and sugar. Stir well, then let sit a bit until it gets saucy.
In the meantime, prepare the vanilla pudding as directed, stirring in the extra tablespoon of vanilla. Put in the refrigerator to cool and set.
Whip up the cream with the powdered sugar until light and fluffy.
To assemble the trifle, place the cake cubes on the bottom of the bowl. Spoon over some of the berry mixture on the cake, making sure to let some of the juice soak into the cake. Top with a layer of vanilla pudding, then whipped cream. Repeat again with more cake cubes, berries, pudding and whipped cream. Finish with whipped cream. Top with more berries, a fresh sprig of mint, or slivered almonds, if desired.
Yield: Serves 8-10
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