Tuesday, August 9, 2011

chels moves the trifle recipe to a more pertinent place

chelicious strawberry amaretto trifle!

1 pkg Archer Farms white chocolate amaretto wafer cookies (found them at Target)
1 angel food cake (store bought, unless you want to bake it yourself)
1 lb fresh strawberries, sliced (about 15 good-sized berries)
1 small package slivered almonds (about 2/3 c.)
1 jar of Smucker's Simply Fruit seedless strawberry jam
1 c. Italian strawberry pomegranate soda
1 tsp. almond extract
2 pkgs Jell-o instant french vanilla pudding mix (or make real custard - better!)
1 container whipped topping
1/2 block cream cheese, at room temperature

1. Cube angel food cake into 1" cubes (carefully, with a sharp serrated knife.)
2. Prep pudding/custard and let set in fridge.
3. Whisk together jam, extract, and Italian soda, toss in strawberries and almonds.
4. Crush cookies into crumbles (I used a meat tenderizer and a ziplock baggie.)
5. Using a hand mixer, (or a whisk if you want a good workout) beat together the cream cheese and the whipped topping.
6. In a large clear glass bowl, layer as follows: berries, cake & cookie crumbles, custard, cream cheese whip. Repeat until bowl is full, using berries as your top layer, spoon a small dollop of custard in the middle and sprinkle with the remaining cookie crumbles, top with a pretty sliced strawberry, if desired.
7. Let set in fridge for at least half an hour before serving, you might need to use a skewer or a chopstick to let out air pockets as the trifle settles.
8. Enjoy!

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