Chocolate Strawberry Trifle
by Ellen Harcourt

Image Serves: 8-10 people. Preparation time: 30 minutes. Chill time: 7-24 hours.

Cut the Angelfood Cake into bite-sized pieces. Set aside. Cut the Strawberries into bite-sized pieces and mix with the Sugar. Set aside. Make the Chocolate Pudding using the Half and Half liquid and refrigerate 1 hour. In a large bowl, fold in most of the Cool Whip® into the cold Chocolate Pudding and set aside.

In a Trifle Bowl (large glass bowl) layer these alternately:
⅓ Cake Pieces
⅓ Pudding Mixture
⅓ Sliced Strawberries
Repeat twice more and top with the remainder of the Cool Whip® and the Raspberries. Cover with plastic wrap and refrigerate for 6-24 hours. Serve cold by spooning out.

"Trifle" - English origin about 1596, it's a dessert made from thick custard, fruit, sponge cake and usually whipped cream. The ingredients are arranged in layers. Alcohol soaked bread is the original base. Thus the name "Fool" or "Foole" was also used in describing a "Trifle". The Scots use Drambuie or Scotch Whisky and call it "Tipsy Laird". Port, Sherry or Madeira wine is often used in southwestern Europe. In the southern US, an American variation is called "Tipsy Cake". A Creole version is known as "Russian Cake" but it's baked then moistened with rum. The word "Trifle" comes from the Middle English "Trufle", which in turn derives from the French word "Trufe", which means "whimsical" or "of little importance", but it's clearly a British culinary creation since the French call this same dish, "Mousse a l'anglaise" ("English Whipped Pudding").

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