Wednesday, July 23, 2014

Mixed Berry Trifle

Below is the trifle recipe that my friend made for our picnic on Sunday.  It's one of those things that's not only gorgeous to look at but delicious to eat as well.  Thankfully there were left-overs which Candy generously passed around.  Elegant but easy . . .

Mixed Berry Trifle

Make a 13x9" white cake.  Allow to cool for 1 hour.

Mix 1 small box of raspberry-flavored Jello with 1 C. of water until dissolved.  Mix in 1/2 C. cold water.  Using a fork, pierce the cooled cake on top every 1/2" or so all over the top of the cake, going down to the bottom of the pan each time.  Slowly pour the Jello over the top of the cake, trying to keep it evenly coating the top and sinking down into the holes.  Place cake in refrigerator for 2 hours for Jello to set.

In the meantime, make the blueberry topping.  In a medium saucepan, combine 1/2 C. sugar and 2 tabl. of cornstarch.  Gradually stir in 1 C. of water.  Add 4 C. fresh or frozen blueberries.  Bring to a boil over medium heat, stirring gently.  Boil for 2 minutes, stirring constantly.  Remove from heat and allow to cool.

Once the blueberry topping is cool, remove the cake from the frig and cut into 1" squares.  In a large bowl, assemble the trifle by placing a layer or two of cake squares on the bottom.  Drizzle some blueberry topping over the squares and then cover with a layer of Cool Whip.  Repeat the layers until you reach the top of the bowl.  On the last layer of Cool Whip, put some of the blueberry topping as a garnish.  Store covered in the refrigerator.

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