Kelly Bryson Pearce: Baking can seem like a daunting task. Between the exact ingredients and precise measurements, it sometimes starts to feel more like a science project than a fun afternoon of cooking. On those days, this no-bake trifle is the perfect solution. It uses store bought angel food cake and a few other ingredients to create a sophisticated looking dessert that is absolutely delicious!
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Makes 1 large trifle
2 store-bought angel food cake
4 cups (600 g) strawberries, hulled and diced
2 cup (250 g) raspberries
4 cups (3.8 L) instant vanilla pudding, made the night before
¼ cup (60 mL) rum, divided,
2 cup (475 mL) heavy whipping cream
3 tablespoons (38 g) sugar
2 teaspoons (10 mL) vanilla extract
Tear angel food cake into pieces and place into a large bowl.
Place a layer of angel food cake into a trifle dish and sprinkle with a small amount of rum.
Top the cake with a layer of pudding, followed by a layer of berries.
Repeat until all the cake, rum, pudding and berries have been used.
For the whipped cream: Place the ingredients into a mixing bowl and beat together with an electric hand mixer until stiff peaks form.
Place whipped cream into a piping bag and pipe onto the top of the trifle. Chill and serve.
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