Trifle - Fast, Cheap and Easy!
Jun 08 '07 (Updated May 25 '09)
The Bottom Line Looking for a fast, cheap and easy dessert to serve that is beautiful and impressive? Then a trifle is the way to go.
The other day, we were invited to a Pot Luck Supper at my son's school. I decided to bring an entree and a dessert. My son does not like chocolate and I wanted to make something I knew he would enjoy. I didn't want to spend a fortune on ingredients and was hoping to be able to utilize some things I already had at home. So, here is what I did...all for under $15.
1 container fresh strawberries
2T sugar
1 ready-made Angel Food Cake
1 small tub Lite Cool Whip (or homemade whipped cream)
1 small tub Marzetti's Cream Cheese Fruit Dip
2T strawberry preserves
Cube the angel food cake and set aside.
Slice and hull the strawberries and toss with the sugar. Set aside. Reserve one strawberry whole.
Mix the preserves with the Fruit Dip. Fold in about 1/4C of the Cool Whip.
Layer in a glass trifle bowl (I used the Pampered Chef Trifle Bowl because it has a cover and the base is removable so it was easy to transport) in the following order:
1/2 the cubed cake
1/2 the strawberries in the syrup that was created by mixing the sugar with them
all of the Fruit Dip/Preserves mixture
1/2 of the cubed cake
1/2 of the strawberries
The rest of the cool whip.
Fan the last strawberry and place on top for garnish.
You can grate some white chocolate on top if you'd like.
Invited to a Memorial Day Barbecue or a Fourth of July party? Add some blueberries as well to give it that red, white and blue patriotic look. The possibilities are endless with a trifle. Look through your refrigerator and pantry and chances are, you can whip up an impressive trifle in no time at all. How about leftover brownies layered with whipped cream that has been mixed with a few teaspoons of instant coffee, fudge sauce and crunched up toffee candy bars. Or try simply layering chunks of watermelon, cantaloupe, honeydew and sliced strawberries. Maybe you have some pound cake. Cube it and layer with sherbet (this will melt into the cake...yummm), berries and a light pudding or mousse. You could do a layered salad - chopped lettuce, diced tomatoes, sliced cucumbers, sliced olives, shredded cheese, etc.
When shopping for a trifle bowl, you want to look for one that has a removeable base. This is important because it allows you to place the bowl in the fridge without having to adjust your refrigerator shelves. It also allows you to easily store the base inside the bowl so it takes up less cabinet space. Another feature to look for is a lid. Without a lid, it is very difficult to transport your beautiful trifle anywhere.I use the Pampered Chef Trifle Bowl because it is the only one I have found on the market that meets all my criteria and is easy to use, transport, clean and store. Lastly, you want a trifle bowl that has a flat bottom on the bowl and non-sloping sides. This keeps all your layers level and even and keeps them from sinking toward the center which would ruin the look of your trifle...I mean, after all, not only is it a delicious and impressive dish, but it is also a work of art.
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