Strawberry Trifle

Let me tell you about the most amazing dessert ever. EVER! It is layers of pound cake, strawberry cream, strawberries, whipped cream, and chocolate. Amazing. AMAZING!
Here’s the recipe:
1 pound cake, cut into 1/4-1/2 inch slices
1 8oz block of cream cheese
2C strawberry milk
1C whole milk
1 large envelope, instant vanilla pudding mix
1pt strawberries, hulled and quartered
1 giant chocolate bar (1/2lb), chopped into small pieces
1 large tub of frozen whipped cream, thawed

Combine the cream cheese, strawberry milk, and whole milk in a blender. Yes, a blender. Whip them on very high until the cream cheese is smooth and combined with the milk. (If you don’t have a blender/food processor, you can use a mixer, but the texture will be lumpy later. It won’t affect the flavor.) Add the envelope of instant pudding mix and whip again until mixture is combine. You may need to scrape down the sides of the blender to ensure it is fully incorporated.

In a large bowl (or trifle dish as pictured above), add a layer of pound cake. My trifle dish takes 4 slices of pound cake per layer. But that’s irrelevant. Use as many slices as you need to cover your dish. Add a layer of the strawberry cream and smooth it out until pound cake is covered. (I NEVER measure, but it’s probably 1/4-1/2 cup per layer.) Grab a hand full of the hulled and quartered strawberries and toss them around on top of the strawberry cream layer. (If it looks like there isn’t enough fruit, add more.)  Next add about 1/2-3/4 cup of the thawed whipped cream. Smooth it over the fruit. (It doesn’t need to be perfect, you’ll be adding more layers in a moment.) Finally, add a handful of the chopped chocolate bar.

Repeat the process 3-4 times depending on the size of your serving dish. I finish mine with the remainder of the whipped cream and the chocolate, but you can finish it in any way you please. You can enjoy the trifle immediately, but I suggest putting it in the fridge over night. It gets better the second day.

Whenever I make this people can’t figure out what kind of fruit I’ve used. I’ve been told, “I just love the pineapple” or “My favorite were the grapes”. The flavor is so mellow and creamy that people taste a lot of variety. Which is awesome.

I can’t tell you how many times I’ve made this dessert. It is always a hit and it is always totally eaten. If you can make it in a trifle bowl it totally trumps the other desserts on the table. “I’m so sorry ma’am. No one liked your tired chocolate chip cookies any way. Maybe if they weren’t freezer burned and boring looking they would get eaten as well.” Note: THAT IS ENTIRELY A HYPOTHETICAL SITUATION AND NOT ACTUAL DIALOGUE BASED ON A REAL LIFE HAPPENING IN A COUNTRY THAT RHYMES WITH MOSS-TRALIA.

It’s been a while since I posted any food news. It’s been a crazy few weeks. On the upside I’ve started a greater system of eating better and exercising. I refuse to call it a “diet”.   I’ll post my “not diet” woes in another post.

Make wise choices, people. Eat dessert first.

JB