"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Easy Chocolate Trifle, by Suzette Fussell, is from The Sharp Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Suzette Fussell Added: Tuesday, September 23, 2008
1 box Devils Food cake mix 1/2 cup strawberry preserves 1 cup strawberries, sliced 1 (4 oz) container Cool Whip 1 small box chocolate instant pudding 1/4 cup slivered almonds
Prepare cake and bake in 9x13 pan. Cool completely. Cut cake into halves (freeze one for future use). Cut remaining cake into 1-inch pieces. Arrange half of cake pieces in 3-quart trifle bowl. Spoon 1/4 cup preserves over pieces, sprinkle with 1/2 cup strawberries. Spread with 1 cup whipped topping. Repeat with remaining cake pieces, preserves, strawberries, and whipped topping. Refrigerate until chilled. Prepare pudding as directed on box. Spread over trifle. Sprinkle with almonds and garnish with strawberries. Cover and refrigerate several hours.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.