A popular dessert, most likely originating in the UK, is appropriately named for the ingredients which include a trifle of this and a trifle of that! You can’t fail making this simple dessert, as there are so many varieties and combinations you can try. Use your imagination. Here’s one from our list of many.
TRIFLE LA DOLCE, by Linda Annunziata
Angel Food cake, cut into 3 layers
3.5 oz. pkge of prepared instant banana pudding
8 oz. container of non- dairy whipped topping
½ cup of fruit liqueur
2 cups combined strawberries and blueberries, marinated
Slice the strawberries and marinate them with blueberries about an hour before beginning the recipe in a ¼ cup of the liqueur and a teaspoon of sugar.
Place one layer of the cake into a trifle bowl, or similar glass bowl. Drizzle 2 tablespoons of the liqueur evenly over the cake and then drop spoons of jam evenly around as well. Spread a layer of pudding over the jam. Place sliced banana over the top and then add a layer of the marinated fruit. Finish layering with desired amount of whipped cream.
Repeat this process with the next layers of cake. Decorate the top with some of the marinated fruit. Refrigerate for at least two hours before serving. Spoon the trifle into dessert dishes and top with a dollop of whipped cream if desired.
Peaches, mangos, marinated in Peach Schnapps or Triple Sec, with vanilla pudding
Strawberries, raspberries, marinated in Crème de Cacao, or Chocolate Liqueur, with chocolate pudding