How to Whip Up a Trifle

Can I get a HOORAY for berry season? I must admit that I look forward to seeing the cartons of fresh strawberries, blackberries and raspberries piled up at the grocery store.

I have my friend Debbie to thank for my favorite berry treat — she makes the most fabulous trifles, which are simple and perfect for this spring season. I love how I can take fresh berries and add just three ingredients for an instant everyday dessert.

To make the trifle, you will need:
Angel food cake, cubed
White chocolate pudding (I use instant pudding)
Berries, rinsed and sliced
COOL WHIP Whipped Topping, thawed

Beginning with angel food cake followed by pudding, berries then COOL WHIP, layer the ingredients in your serving bowl. If space allows, repeat layering process until your bowl is filled, ending with COOL WHIP on top. Refrigerate until ready to serve. Garnish with extra fruit, if desired.

A quick word about the bowl… this is a great, classic trifle bowl, but these darling mini trifle bowls create a pretty presentation for each person.

When I layer my trifles, I try to keep the outer edges looking especially appetizing. Here are a couple secrets for making a perfectly pretty trifle:

:: Carefully lay the angel food cake pieces with the cut edges out, so the brown “crusts” are inside — it makes for prettier, uniform coloring. Fill the middle of the bowl with the crusty pieces—they taste just as delicious but I like to “hide” them for presentation purposes.
:: Spoon the pudding into the middle of the container and let it spread to the sides. I find if I try to spoon the pudding near the glass, I make smudges.
:: Arrange your fruit around the perimeter. I generally use the prettiest slices (like those from the center of the strawberry) on the edge then add the other pieces into the middle of the bowl.
:: Add your COOL WHIP using the same method as the pudding — spoon into the middle of the bowl and let it spread to the edges.

Left over COOL WHIP transforms even simple fruit servings into a special treat. It can be stored in the fridge for up to two weeks — ready to become instant dip for strawberries, kiwi and more. Did you know you can also freeze unopened cartons of COOL WHIP? You can always have some on hand for a dessert in a pinch. (For thawing times refer to the Kraft Kitchen Tips at the bottom of this page.)

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