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Category: Trifles
Prep Time: Cook Time: Total Time:
8 oz blueberries, red raspberries, blackberries and strawberries, sliced
1/2 cup water and sugar
2 tsp cornstarch
Lemon juice, to preserve freshness of fruit
Store-bought angel food cake, sliced 1/2 inch thick
Lemon Custard
1 cup cold water
1 package (8-serving) instant lemon pudding
16 oz whipped cream topping
Place half of each variety of berries into a large bowl. Sprinkle with lemon juice and reserve.
Combine the remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook about 3 minutes, just until the berries begin to break down and release juices. Remove berries from the heat and let cool to thicken the mixture.
In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in the whipped cream topping.
To assemble the trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking the slices into chunks. Then soak the cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.
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BERRY TRIFLE
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Category: Trifles
Prep Time: Cook Time: Total Time:
8 oz blueberries, red raspberries, blackberries and strawberries, sliced
1/2 cup water and sugar
2 tsp cornstarch
Lemon juice, to preserve freshness of fruit
Store-bought angel food cake, sliced 1/2 inch thick
Lemon Custard
1 cup cold water
1 package (8-serving) instant lemon pudding
16 oz whipped cream topping
Place half of each variety of berries into a large bowl. Sprinkle with lemon juice and reserve.
Combine the remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook about 3 minutes, just until the berries begin to break down and release juices. Remove berries from the heat and let cool to thicken the mixture.
In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in the whipped cream topping.
To assemble the trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking the slices into chunks. Then soak the cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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