Trifle

The definitions of the noun Trifle in the Merriam Webster Dictionary© are, 1. Something of little value, substance, or importance, or 2. A dessert typically consisting of plain or sponge cake often soaked with wine or spirits and topped with layers of preserves, custard, and cream.

Though it would be stimulating to write about definition 1, something people think of as little value, substance, or importance (e.g. babies in the womb or the differences between male and female), instead, I’m going with definition 2, that is, a layered dessert recipe.

I’ve made Strawberry Trifle many times, like my mom used to for family parties. Since I consider a recipe just a suggestion, I tweak it depending on the ingredients I have on hand and the people who will be enjoying the food with me. Tomorrow as I prepare the dessert that I promised to bring to my friend Sue’s house where we’ll enjoy a meal together, I will adjust the recipe since she eats mostly gluten free. I bought a gluten-free box cake mix and will use that in place of the usual angel food cake. I have baked an angel food cake from scratch exactly once in my life. You must beat a dozen egg whites and sugar together for what seems like forever to reach the consistency required to make a perfect cake, and the box mix works well and takes less time. Also, there will only be three or four of us sharing the dessert, and the cake mix I bought makes a small cake.

It will be an adventure fixing the gluten-free version, with other variations. I plan to skip the Jello and ice cream and adjust the quantity of milk in the pudding. I will include fresh, cut-up strawberries and skip the frozen ones. I figure the cake, pudding, and whipped topping should be enough to hold the trifle together. Below is Mom’s recipe—with no tweaks. :^)

Strawberry Trifle

By Pauline Semmerling

Make a day ahead. If necessary, you may freeze the layers to make the same day.

1 angel food cake (12-13 ounces), baked or bought, broken into chunks in a 9 x 13 pan

1 – 3.4 oz. pkg. instant pudding, vanilla flavor

1 cup milk

1 pint (2 cups) vanilla ice cream (softened)

1 – 3.4 oz. pkg strawberry Jello

1 cup hot water

1 – 16-20 oz. pkg. frozen strawberries with sugar

1 cup fresh strawberries, sliced (optional)

Whipped cream or Cool Whip© for topping

Mix milk into pudding, stir for 2-3 minutes.  Add ice cream, blend.  Pour over cake.  Refrigerate. Add Jello to hot water.  Stir per package directions.  Add frozen strawberries. Stir and break up with spoon until berries separate.  Stir in fresh strawberries. Let stand until soft set.

Spoon Jello and fruit mixture over cake and ice cream mixture.  Refrigerate overnight.

Top with whipped cream or Cool Whip before serving, if desired.

Serves 8-10