Another recipe, boy I have been baking and cooking a lot! This is a recipe that I have had f.o.r.e.v.e.r. It is wonderful that it is easily adaptable to the fruits that are in season, to different flavored cake mixes, puddings and jello that you might have on hand.
This dessert is light and airy. Hardly filling which can be dangerous as sometimes I could eat the whole thing myself! I was lucky to be gifted a trifle bowl by my sister-in-law so it makes it look extra special. Perfect for a pot-luck, family gathering, holiday or like for us .... just Sunday dessert.
So let's get started!
Make two packages of instant pudding using the package directions. Any flavor. I happened to have banana cream on hand so that was the flavor today. Let it set and cool in the refrigerator as directed.
Bake a cake in a 9 x 13 inch pan. Any flavor. Since I was using fresh strawberries, I decided to try a strawberry boxed cake. You can make a cake from scratch but I am working through my pantry, using items that are getting close to the expiry date. I usually don't have boxed mixes on hand but when they are dropped to a deep discount of .49 cents a piece I can't refuse picking some up.
If using a boxed mix or from scratch, make and bake it as directed. Let the cake cool and cut it into bite sized pieces.
Grab some fresh fruit. Bananas seem to be NEEDED in this recipe. Anything else can be used along with it but nanners seem to make trifle. Clean and cut up the fruit.
Once the pudding is set, the cake is cooled and cut and the fruit cleaned and sliced it is time to put it all together. Grab your trifle bowl or whatever you are using but be warned .... you need a LARGE bowl. My trifle bowl holds 20 cups!
Start layering the cake and the fruit, in between drop large spoonfuls of pudding between all the cake and fruit. Keep layering until you have used everything up.
When you have it about all layered using up all the cake, fruit and pudding, mix up a jello gelatin package according to the directions. Instead of letting it cool, pour the mixture over the whole thing. Yes, the gelatin will still be hot but it is okay.
The gelatin is meant to soak into the cake.
The final step is to layer the whole thing with a tub of cool whip spreading it with the back of a spoon. I use the 'light' cool whip to reduce the calories. LOL
Since I had some strawberries left over, I added them to the top for garnish.
Pure yumminess. Store in the refrigerator ..... if it lasts that long.
An end of season delight. Remember to give your loved ones a hug!