It’s a strange time we are living in at the moment. We have been trying to keep things as normal as possible. It’s difficult to do when being asked to wear a mask and socially distance. Still, life goes on as it always does.
We have been at our place in Ocean City, MD. Normally crowds would be swarming the beaches and restaurants. Bars would be full to capacity, with great music and bands. There were still beach goers. There were still people on the boardwalk. There was curbside take out for meals. The quiet was evident and eerie.
We had friends over for a cookout. Grilled chicken and scallops were the main event. Nothing better than food cooked on a charcoal grill. We had some salads as sides. I decided to make a trifle for dessert.
I’ve been making trifles for a while now. They are easy to make. You can make them with any ingredients you like. They feed a lot of people. I attempt to keep mine on the light side but look for good, fresh, ingredients. I use a store bought Angel Food cake to make it even easier. Again, you could use pound cake and you can certainly make your own. But here’s the question. Why would you?
Layers and Toasting Almonds
My trifle yesterday consisted of ripe, red strawberries that were sliced. I used juicy, plump blueberries and also banana that was sliced. I cubed my store bought Angel Food cake. A box of instant sugar free, fat free vanilla pudding and Lite Cool Whip pulled everything together. Toasted almond slivers crowned the top to add some crunch and texture. It was an awesome, light, and tasty end to a great meal.
Here are the directions. Keep in mind, you can use any flavor pudding, any type of fruit. Use your imagination and make it yours. But definitely make it! I haven’t met anybody yet that doesn’t like it.
- 1 store bought Angle Food cake
- 1 pint of blueberries, washed and dried
- 2 bananas, sliced into rounds
- 1 quart of strawberries, washed and sliced
- 1 large box of instant pudding, make according to directions and allow it to sit to thicken (I use sugar free, fat free) vanilla or lemon work very well
- 1 large tub of Cool Whip (I use lite)
- 1 small package of sliced almonds, toasted (about 1/4 cup)
- Make the pudding and let stand to firm up.
- Clean and slice the bananas and strawberries.
- Wash the blueberries and dry them.
- Slice the Angel Food cake into cubes, approx 1.5 inches
- Toast the almonds by placing them into a dry skillet over medium heat. Toss them frequently to prevent burning. When you can smell them and they are slightly browned and golden they are done.
- The Cool Whip, should be refrigerated the night before to thaw.
- Assemble all of your ingredients in front of you.
- Use a large glass bowl or a footed trifle bowl.
- Beggining with Angel food cake, put one third in the bottom of the bowl, next add 1/3 of the pudding, add 1/3 of the fruit and then 1/3 of the Cool Whip.
- Repeat this step two more times. Top with a few pieces of fruit and all of the toasted almonds. Chill for at least 1 hour, can be made 4-5 hours ahead.
Until next time,