What a beautiful Mothers’ Day we had here in Idaho!!! Spring has finally sprung. The weather was warm and sunny which we haven’t had yet this year.
We had a yummy ham dinner at my sister’s house. I didn’t bring my camera so I can’t share any pictures. But I did take one picture before I left of this…
Strawberry Shortcake Trifle. This was my contribution for our dinner. It was as good as it looks—very rich and creamy. Do you want the recipe? It is such a great thing to bring to gatherings because it looks so impressive but is quite easy to make.
Choose a type of cake and fruit(s) you would like. This one is angel food cake with strawberries. For this one, I also added a layer of Danish Desert. For my niece’s wedding shower, I used tropical fruits—bananas, kiwis, pineapple and strawberries.
Pudding:
8 oz pkg cream cheese, softened
4 cups heavy whipping cream
2 4 oz pigs white chocolate instant pudding mix
I use a Kitchen Aid mixer for this recipe. If you don’t have one you will wish you did (*giggle*).
Whip cream cheese until softened and fluffy. Add about 1 cup of the whipping cream to help soften the cream cheese. After that is nice and fluffy, add the remaining whipping cream and the pudding mix. Continue to whip it for several minutes (my mom thought I had turned it to butter) until the consistence of pudding or mousse. Stop half way through and scrape the sides and bottom of the mixer with a spatula. (I think this is one of the yummiest things I have ever eaten!)
If you are using a regular cake, cut into cubes. With the angel food cake, I just tore the cake into pieces. Place a layer of cake in the bottom of a clear glass bowl. Top with a layer of the fruit you have chosen. (I added the Danish Dessert after this layer.) Now add ½ of the pudding and then repeat the layers. Garnish with a little fruit so everybody knows what’s inside!!!
Now that I’ve made you all hungry, I’ll let you go let you get a snack!!!
Blessings,
Christine