"A fantastic recipe for making any occasion special...beautiful to look at and even better to eat. You will get raves. Use any flavor of pudding you like."
What a stunning dessert the Joy's Prizewinning Trifle makes with its multiple layers that have so many colors, textures and flavors. The English have enjoyed this dessert for over three centuries now. Although the dictionary defines 'Trifle' as being something insignificant, this dessert is anything but. Its beginnings were humble as the first Trifles simply consisted of a mixture of boiled cream and a few other ingredients. It wasn't until the mid 18th century that the Trifle started to evolve into what we have today. This is an example of a Trifle recipe from 1852 by Frederick Bishop from "The Wife's Own Book of Cookery" (quoted from Elizabeth David's 'An Omelette and a Glass of Wine')
Method for Joy's Prizewinning Trifle
- 1In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
- 2Cut the cake into thirds, horizontally.
- 3Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
- 4Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.
- 1 (12 ounce) container frozen whipped topping, thawed
- 1 (8 ounce) container sour cream
- 1 (9 inch) angel food cake
- 1 (3.4 ounce) package instant vanilla pudding mix
- 3 kiwis, peeled and sliced
- 1 pint fresh strawberries, sliced
- 3 bananas, peeled and sliced
- 1 (15 ounce) can crushed pineapple, drained
- 1 sprig fresh mint
April 05, 2017