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Angelic Berry Trifle Recipe

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This recipe for Angelic Berry Trifle is from Lakeholm Church of the Nazarene Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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.
Directions:
Directions:
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:
6

 

 

 

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