by Ellen Harcourt
Serves: 8-10 people. Preparation time: 30 minutes. Chill time: 6-24 hours.
- 1 Angelfood Cake
- 1 (3.4 oz. Package) Vanilla or French-Vanilla Instant Pudding Mix
- > ⅔ C. Half and Half or
- > ⅓ C. Half and Half plus ⅓ C. RumChata Liquor or Baileys® Original Irish Cream
- 5 or 6 oz. Container of Lemon Yogurt (Not Non-Fat)
- 14 oz. can of Condensed Milk
- 8 oz. Tub of Cool Whip®
- > 8 oz. Fresh Blueberries and Peaches or
- > 8 oz. Fresh Raspberries and Blueberries or
- > 8 oz. Fresh Strawberries and Kiwi
Cut the Angelfood Cake into bite-sized pieces. Set aside. Cut the Fruit into bite-sized pieces. Set aside. In a large bowl, combine Pudding, Liquids, Yogurt and stir until blended. Fold in the Cool Whip® and set aside.
In a Trifle Bowl (large glass bowl) layer these alternately:
⅓ Cake Pieces
⅓ Pudding Mixture
⅓ Fruit
Repeat twice more. Cover with plastic wrap and refrigerate for 6-24 hours. Serve cold by spooning out.
"Trifle" - English origin about 1596, it's a dessert made from thick custard, fruit, sponge cake and usually whipped cream. The ingredients are arranged in layers. Alcohol soaked bread is the original base. Thus the name "Fool" or "Foole" was also used in describing a "Trifle". The Scots use Drambuie or Scotch Whisky and call it "Tipsy Laird". Port, Sherry or Madeira wine is often used in southwestern Europe. In the southern US, an American variation is called "Tipsy Cake". A Creole version is known as "Russian Cake" but it's baked then moistened with rum. The word "Trifle" comes from the Middle English "Trufle", which in turn derives from the French word "Trufe", which means "whimsical" or "of little importance", but it's clearly a British culinary creation since the French call this same dish, "Mousse a l'anglaise" ("English Whipped Pudding").
