Shelly's Recipe

BERRY SUMMER TRIFLE

Category: Trifles

1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 cup strawberry or raspberry jam
2 (3.4 oz) boxes vanilla pudding, prepared according to package directions
1/2 cup pineapple juice, divided
1 quart strawberries, raspberries blueberries or any combination of berries
6-8 coconut macaroons, crushed and divided
2 cups whipped topping
1/4 cup slivered blanched almonds, toasted

Preheat oven to 350. Spray 2 (8 inch) round baking pans with cooking spray. Mix together first 4 ingredients in a large bowl on low speed for 30 seconds; beat on medium speed for 2 minutes, scraping bowl occasionally. Pour into prepared pans. Bake for 25-30 minutes. Cool 10 minutes in pan. Run knife around side of pane before removing. Cool completely on a wire rack. Cut cooled cake horizontally in half. Spread lower layer with jam; replace on top. Cut filled cake into bite-size pieces and place randomly in the bottom of a deep trifle bowl. Sprinkle with pineapple juice. Reserve 2 tbsp macaroon crumbs and sprinkle remaining over cake; set aside.

Place a layer of berries over cake. Pour prepared pudding over berries. Sprinkle with reserved macaroons and then top with whipped cream. Garnish with additional berries and almonds. Cover with plastic wrap and chill at least 6 hours or overnight before serving.