COOKING WITH THE SNAP: Red, White and Blueberry Trifle
Editor’s Note: As the SNAP turns 140 this year, let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@ stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.
Red, White and Blueberry Trifle
From the Kitchen of Lisa Forrest
10 oz. angel food cake, cut into 1-inch cubes (can also use pound cake)
2 pints strawberries, sliced
2 pints blueberries
For the cream filling:
small can sweetened condensed milk
1 1/2 cups cold water
1 4 oz package vanilla or cheesecake instant pudding mix
12 oz frozen whipped topping, thawed
Whisk the condensed milk and water in a bowl.
Whisk in the pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set; fold in the whipped topping.
Arrange half of the cake in the bottom of a 14-cup trifle dish.
Sprinkle evenly with a layer of blueberries.
Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off).
Top with a layer of strawberries.
Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture.
Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern.
Cover and refrigerate at least one 1 hour.