I hope everybody had a wonderful Easter. I know we did! What better way to spend a holiday than with your family? We had a full house and it was amazing. It was so nice having everybody under one roof to celebrate.
We, traditionally, have homemade ravioli for Easter. We’ve been doing it since I have known my husband and nothing has changed. So far we have enlisted the oldest daughter and now my grandson. He did a fantastic job! Of course, my sister-in-law, husband, and myself, have been doing it for a long time. Easter Weekend and Ravioli I must say, I was so grateful to have my sister-in-law Dawn here to help. We haven’t been able to cook together for a while because she lives in Michigan. We had some fun!!
I always make my homemade bread. EGG BREAD or CHALLAH Our oldest son, Ryan, would never forgive me if I didn’t. Of course Caesar salad is another tradition. I have a recipe that my husband and I made together years ago. Unfortunately, that one is hush, hush, for the moment. I get asked for that one all the time. For now it’s in the vault. More to come on that!!!
Every good meal needs a good dessert, especially during the holidays. Dawn and I used to make this one all the time. In fact, both of us had that “aha” moment at the same time, “TRIFLE”. It’s easy, light, and quite a table stunner. Made with cake cubes, pudding, fruit, and Cool Whip.
I’ve made it with different fruit, puddings, and cake bases. You can tailor it to suit your taste buds too. Our trifle was 3 layers so all of the ingredients are divided into thirds. I happen to have a trifle dish but any pretty clear glass bowl will also work. Assemble all of your ingredients before you start. You will also want to make your pudding ahead of time so it sets up. I use Jello sugar free-fat free instant puddings. Again, use whatever pudding you like.
TRIFLE
INGREDIENTS:
- 1 pre-made angel food cake, cut into 1 1/2″ cubes
- 1 large box of Sugar Free, Fat Free lemon pudding, prepared ahead to thicken (I use skim milk)
- 1 quart of strawberries, washed and sliced
- 1 pint of blueberries, washed
- 2 bananas, sliced thin
- 1 can of crushed pineapple, no sugar added, drained
- 1 large container of Cool Whip (I use Lite) thawed
- 1/2 cup of sliced almonds
DIRECTIONS:
- Line all of your ingredients in front of you.
- Start with 1/3 of the cake cubes and line the bottom of your bowl.
- Next cover the cake cubes with 1/3 of the pudding.
- Use 1/3 of each fruit and lay on top of the pudding layer.
- Spread 1/3 of the Cool Whip on top of the fruit.
- Sprinkle 1/3 of the sliced almonds on top of the Cool Whip.
- Repeat these layers two more times.
- On the third layer of Cool Whip I like to dollop and swirl the remainder in little clouds and add a large berry to the top just to make it pretty.
- Refrigerate for at least 2 hours and up to 6 hours.
I would love to hear and see your combinations, so please feel free to share with me.
Until next time,
Ciao xoxo
Viki D
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Around the Butcher Block 
One response to “nothing to “TRIFLE” about”
She would make Ina Garten go, dang!
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