Tuesday, April 3, 2012
Easter greetings to you all.
This recipe has been posted here previously. But you just may have missed it...and I would hate for you to miss such a fabulous spring time dessert.
This trifle is a family tradition. Isn't it funny how so many family traditions usually have something to do with food? This one is no exception. I make it only once a year. The family is so excited to see me pull out the recipe in preparation. And Easter guests are more than willing to give it a try...as well as go back for seconds.
Here is to wishing you a fabulous Easter celebration...enjoy.
1 cubed cake (this can be a packaged pound cake, I usually make a sponge cake homemade.)
1 10 ounce package frozen blueberries
1 10 ounce package frozen raspberries
1 10 ounce package frozen blackberries
1 5 ounce package instant vanilla pudding mix
½ cup milk
1 14 ounce can sweetened condensed milk
2 cups whipped cream (yes, the real thing!)
chopped almonds, optional
Mix berries together, no need to thaw yet, and set aside.
In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of the whipped cream, stir well.
Place half of cubed cake on bottom of large trifle bowl (any round serving bowl will work; the trifle bowl makes a great presentation).
Layer half of the berries on top of cake. Layer half of the filling on top of the berries.
Repeat all layers with rest of ingredients.
Sprinkle top of last filling layer with chopped almonds.
If you prepare this dish about an hour before dinner, the berries will thaw in the bowl, and juices will run beautifully down the side.
Posted by jamie at 5:00 AM