"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Angelic Berry Trifle Recipe

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This recipe for Angelic Berry Trifle, by , is from Lakeholm Church of the Nazarene Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Diana Tocheff
Added: Thursday, December 18, 2008


8 oz blueberries;
8 oz strawberries, sliced;
8 oz red raspberries;
8 oz blackberries;
1/2 c water;
1/2 c sugar;
2 tsp cornstarch;
Lemon Juice to preserve freshness of fruit;
Store-bought angel food cake, sliced 1/2" thick;
1 c cold water;
1 pkg instant lemon pudding;
16 oz whipped cream topping.

Place half of each variety of berries into a large bowl. Sprinkle with lemon juice and reserve. Combine the remaining berries, water, sugar and cornstarch in a saucepan over medium-high heat. Bring to a simmer and cook about 3 minutes, just until the berries begin to break down and release juices. Remove berries from the heat and let cool to thicken the mixture.

Lemon Custard:
In a clean bowl, stir instant lemon pudding and cold water together until smooth. Fold in the whipped cream topping. To assemble the trifle, spoon a layer of the lemon custard into individual glass serving cups. Add a layer of angel food cake, breaking the slices into chunks. The soak the cake with a layer of the berry juice mixture, top with reserved fresh berries and serve.

Number Of Servings:
Number Of Servings:




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