Despite having many trifle recipes, I often return to this easy, child-friendly version after a holiday season. A trifle is a desirable reinvention of leftover baking. If you made my Cherry Bundt Cake, as featured in the winter 2021 issue of Saskatoon HOME, and are lucky enough to have some left, try this recipe.
It's fun to serve this trifle in long-stemmed glasses with small spoons or in antique teacups. The great news is that you can freeze the remainder of this trifle in small containers to serve at a later date. It is the texture of fine ice cream when it's frozen. We love it!
A Berry Cherry Celebration Trifle
Adapted from an Eagle Brand Sweetened Condensed Milk Recipe
1 can Eagle Brand Sweetened Condensed Milk
1 ½ cups cold water
1 package (4 servings) instant lemon pudding mix
2 cups whipping cream, whipped
300 grams of frozen Bundt cake, thawed and cubed
4 cups fresh or frozen blueberries or berries of choice
½ cup strawberry jam
Berries to garnish
In a large bowl, combine Eagle Brand Sweetened Condensed Milk and water. Add the instant pudding powder, beat well, and place the mixture in the refrigerator to set.
Beat the whipping cream until peaks form. Fold the whipped cream into the milk and pudding mixture. Refrigerate.
Spoon 2 cups of pudding mixture into a 4-quart glass bowl.
Add a cake layer using half the cubes.
Then add half of the fruit.
Dot with half the jam.
Add half of the remaining pudding mixture.
Then repeat layers of cake, fruit, and jam.
Top with the remainder of the pudding mixture, and chill for at least four hours before serving.
This trifle serves 10 to 12 people.
Make it Your Own:
~Use the cake you like best. I always use the last of my Cherry Bundt Cake, but you could choose white, chocolate, or mocha.
~Use the flavour of pudding that would best complement your cake choice.
~Choose a complementary jam as well. I can imagine cherry jam with chocolate cake.
~Buy the fresh or frozen fruit of your choice. Mixed berries are also delightful.
~This trifle should be refrigerated for three to four hours before serving to allow the flavours to develop.
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