Splendor in the glass! Sometimes dessert
is the highlight of the meal. This is one those desserts. Who
can resist an appealing treat that promises sweet delight in
every bite?
Strawberry
Trifle
- 2 pint baskets California
strawberries, washed and hulled
- 1/2 cup granulated sugar
- 2 cups water - divided
use
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice
- 1 (14-ounce) can sweetened
condensed milk
1 (3.5-ounce) package instant vanilla pudding mix
2 cups whipping or heavy cream, whipped
1 (12-ounce) ready-made pound cake, cubed
Mint leaves (optional)
- Slice berries, reserving
6 for garnish. Place 1 cup of the sliced berries in saucepan
with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes;
remove from heat. Mix cornstarch and 1/4 cup cold water. Stir
into strawberry mixture. Cook and stir until thick (about 2 minutes).
Add lemon juice. Cool to room temperature.
- Combine sweetened condensed
milk and remaining 1 1/2 cups cold water in a bowl. Add instant
vanilla pudding mix and beat well. Chill for 5 minutes.
- Cut pound cake into bite-size
cubes.
- Meanwhile, beat cream
until stiff. Fold into the pudding mixture.
- Layer pudding, pound cake,
sliced strawberries, and strawberry mixture. Repeat the layers;
garnish with reserved strawberries and mint leaves.
Makes 12 servings.
Cooking Tip: Can also be
prepared using stemmed glasses or individual glass serving dishes.
Photograph provided courtesy
of California Strawberry Commission. ©2003 California Strawberry
Commission. All rights reserved.
