I love making trifles.
They are fast, easy and so good. And people will think you have slaved over these babies for hours.
I’m just going to give you a list of ingredients and you can adjust the portions based on how many you want to make.
The cast of characters.
Cut the cake into bite-size pieces and layer in the bottom of your serving dish. I used stemmed goblets because they were pretty, but you can make this in individual bowls or make one great big layered bowl of trifle – use a clear glass bowl for the must stunning presentation.
Top the cake with vanilla pudding. I used instant and for this intent and purpose it works just fine. And it is fast and easy when you are feeling slug-like.
Top the pudding with berries. I used raspberries and blueberries because I wanted this to look patriotic and festive, but you could use any combination you like.
Layer delicious freshly whipped whip cream on top of the berries. You could use frozen whipped topping, but fresh whipped cream tastes so much better.
Repeat layers and finish with a berry on top.
Patriotic Trifle
pound cake, cut into bite-sized pieces
instant vanilla pudding, made according to package directions
berries
whipped cream
Layer cake, pudding, berries and whipped cream in a pretty serving bowl or individual serving pieces. Repeat layers and top with whipped cream and a berry. Refrain from snitching too much while you are layering and enjoy the looks of awe and joy as your guests dig into this delicious dessert. You can make ahead of time and refrigerate for an hour or two – but don’t make too far in advance because the cake can get soggy.
Enjoy!
She Who Loves Trifles
