Monthly Feature
Got a sweet tooth? Carrie has you covered!

After all of the buzz surrounding the nuptials of William & Kate, I was inspired to whip up my quick and easy adaptation of an English trifle to take to Easter dinner. Now, I’m sure anyone of English descent would quickly take aim at me for even daring to compare this to their beloved sweet treat. Traditionally, a trifle is made of layers of jam filled sponge cake, custard, cream (all homemade, of course) and fruit. But, hey, we’re here in America…land of convenience and gluttony, so this version uses white cake, fruit, vanilla pudding and whipped cream (or, if you prefer chocolate, see the variation). How can that be bad?

1 boxed white cake
1 large (5.1 oz) package of instant vanilla pudding
3 cups fresh fruit (use any combo you like; I’m partial to strawberries, raspberries & blueberries), chopped
2 cups heavy whipping cream
2 teaspoons vanilla
2 Tablespoons confectioner’s sugar

Directions:
Prepare cake according to directions on box; however, bake in a 9×17” jelly roll pan. Bake approximately 12 minutes or until lightly browned. Set aside to cool. **If you don’t have a jelly roll pan, you can make in a regular 9×13 pan, but you will need to cut this like a layer cake and then in bite sized pieces so that the pieces are not too thick.

Prepare pudding according to directions. Leave in refrigerator until ready to assemble trifle.

Mix whipping cream, vanilla, and confectioner’s sugar until firm peaks form.

Cut cake into bite-sized pieces. Place pieces in bottom of a trifle bowl or other deep glass bowl to form a solid cake layer. Top with 1/3 of the pudding, 1/3 of the fruit and 1/3 of the whipped cream. Repeat to make 3 full layers. Decorate top with fruit and refrigerate until ready to serve!

The taste: This is a surprisingly light treat that is especially great in the hot summer months. It’s cool and refreshing with great vanilla flavor from the cake and pudding that is complimented by the fresh fruit. If summer had a taste, this might be it!

The ease: Super simple! And, although I’m violently opposed, if you want to use Cool Whip instead of making your own whipped cream, it would save you some time. This is a great recipe to throw together when you don’t have a lot of time, but it tastes even better when it has had some time to sit in the fridge.

The fat-assness: At least it includes fruit! And maybe, if you eat enough of it, your daily dose of dairy!

The cleanup: Not bad. 4 bowls, a couple of measuring spoons and cups, a jelly roll pan, and the serving bowl.

The verdict: This really is a great go-to dessert. It is super simple, delicious and beautiful, too! This makes a great Memorial Day or 4th of July dessert when you use the trio of berries.

The variation: For the chocolate lovers – use chocolate cake and pudding instead of vanilla, and replace fruit with crushed Heath bars or Oreos. Trust me, it’s divine, but this version is a little more of a guilty pleasure!

The tip: When separating eggs for the white cake, crack the egg and place into your hand (which is over the bowl!). Gently transfer the yolk back and forth between your hands until all of the white is in the bowl. Although this is a little messy, it doesn’t require any gadgets and it’s easier than using the shell to separate, as this can puncture the yolk.