Berry Cream Trifle
Here’s a simple, delicious dessert. You can vary it by substituting blackberries, strawberries or peaches with preserves to match, in place of the raspberries.
1 can (14 oz) sweetened condensed milk or may substitute 14 oz. Skim milk
1 cup cold water or may substitute 1 cup Skim milk
1 teaspoon almond extract
1 package (3.4 oz) instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 angel food cake (7 inches), cut into 1-inch cubes
2 tablespoons seedless raspberry jam
2 cups fresh raspberries
1 cup fresh blueberries
Chocolate curls and fresh mint
In a large mixing bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set.
Fold in the whipped cream.
Place half of the cake cubes in a 2 quart glass serving bowl. Top with half of the cream mixture. Carefully spread with jam.
Sprinkle with 1 cup raspberries, and ½ cup blueberries. Layer with the remaining cake, cream mixture and berries. Garnish with chocolate and mint. Yield: 14-16 servings.