Do you like my title? Strawberry and Raspberry Trifle is way too much of a mouthful. So I made up a new word.
I whooped up a trifle for the gals at work this week, they did some amazing things and achieved a very commendable goal so I decided to reward them with my time and baking efforts throughout this week and last. This went well, I got great reviews (yea!!) I made Cinnamon Rolls, Caramel Corn, Ranch dip, Texas Sheet Cake, Taco Soup, Smores (one a day for a week, not all at once), and then....
This was the finale.
2 packages cream cheese, softened
2 cups powdered sugar
8 oz sour cream
1/2 tsp vanilla
1/2 tsp almond extract
1 8oz tub Cool Whip -more may be needed here
1 pound cake cut in 1 inch cubes
Raspberry Jello (small box)
2 quarts fresh Strawberries sliced
1 package fresh Raspberries
Prepare Jell-o according to package directions, refrigerate to semi-firm, add half of strawberries and all raspberries stir till blended, refrigerate till set.
Put remaining strawberries in a bowl, add 1-2T sugar, stir and refrigerate until ready to use.
Mix together cream cheese and powdered sugar until fluffy, add sour cream, vanilla and almond extract. Beat until smooth and creamy. FOLD in half of Cool Whip or more to taste. Refrigerate until ready to layer.
1 hour before serving:
Layer each according to preference, here's my recommendation:
Bottom to top:
thin creamy layer
enough creamy layer to cover cake
creamy layer to cover jello
cool whip to cover cake
strawberries in sugar spread on top
dollop of Cool Whip
Of course building a Trifle is all according to preference, fruit, jello, cake flavors can all be different, some lake angel food or chocolate cake, some like pudding layers instead of my "creamy mock-cheesecake" idea. The thing to remember is that you need to serve it quickly and it only looks good for about 5 hours even refrigerated. It starts getting mushy and blends together after that, so don't plan on leftovers, they're not pretty. :)
Though if you close your eyes, the mush tastes awesome!
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