What’s Cookin’ at MWCC

Recipe of the Month: Patriotic Trifle

Submitted by Benjamin Heffner | Observer Contributor

In honor of the Presidental Election, we are sharing a simple recipe for a patriotic trifle.

Ingredients
2 (3.3-oz. each) boxes white chocolate instant pudding mix
3 cups whole milk
1/2 (8-oz.) container frozen whipped topping, thawed
12 oz. angel food cake, cubed (from 1 prepared angel food cake)
2 cups sliced strawberries, divided
2 cups raspberries, divided
2 1/2 cups blueberries, divided

Directions:

• Pour pudding mix into a large bowl; gradually whisk in milk. Continue whisking until mixture starts to thicken, 1 to 2 minutes. Fold in whipped topping.
• Arrange half of the cake cubes in the bottom of a trifle dish. Top with 1 cup strawberries, 1 cup raspberries, and half of the pudding. Arrange remaining half of the cake cubes in the dish; top with 2 cups of blueberries and remaining pudding mix. Arrange remaining 1/2 cup blueberries over pudding, in the center; arrange remaining 1 cup each of strawberries and raspberries around the edges.
• Cover and chill for at least 2 hours before serving.