NOTE: This dessert can be prepared in fancy layers in a deep glass bowl for a traditional trifle, but I happen not to have a bowl that I can use, so I did this in a standard glass cake pan. Plus, a cake pan is easier to transport to someone else's party. Also, I think it's less messy to serve from a cake pan than from a deep bowl.
1) Bake an angel food cake (and cool completely) OR buy a pre-made cake. Cut into one-inch squares and cover the bottom of the pan with the angel food cake pieces in one layer.
2) For the filling, prepare one package of Jello Instant Vanilla pudding (5.1 oz. pkg/6-serving size) with 3 cups of whole milk. Allow to set in the refrigerator. Use a mixer to whip up one cup of whipping cream (with a teaspoon or so of vanilla extract added), until stiff peaks form. I don't like Cool Whip, but if you want to skip the whipping step, feel free to use Cool Whip instead (about 2 cups?). Fold the whipped cream and the pudding together until well-blended.
3) Spread the pudding-cream mixture over the angel food cake, completely covering the cake layer and making sure the top surface of the pudding is nice and smooth. Let the cake and cream set in the refrigerator while you prep your fruit.
4) Place fresh fruit of your choice over the top layer, making it decorative and covering the pudding layer.
5) For the final glaze, empty a regular-sized jar of apricot preserves in a saucepan with about a tablespoon of water, and heat on medium heat until preserves are runny. Pour the preserves through a mesh strainer to remove the apricot chunks. Let the liquid glaze cool off for a few minutes.
6) With a pastry brush, gently brush the glaze over the fruit. If glaze is too thick to brush, thin it out with a little bit more water. This will give it a shiny finish. Chill the dessert completely in the refrigerator and serve cold.
Summary of layers (beginning with the bottom layer):
Angel food cake pieces
Pudding-cream mixture
Fruit
Glaze
LIST of ingredients:
angel food cake (pre-made or homemade)
5.1 oz. package instant vanilla pudding mix (6-serving size)
3 cups whole milk
1 cup whipping cream + vanilla extract (or 2 cups Cool Whip)
1 jar apricot preserves
fruit of choice
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| Father's Day necktie-themed trifle topped with raspberries, strawberries, blueberries, and mandarin oranges. |
