Chez has been closed for two weeks, with one more week to go before we open again it looked like Chez would not be posting any recipes for a full month. Then, just before the Memorial Day 3-day Weekend, one of our friends told us about a recipe that was so great as to demand public distribution again. (She posted it on her FaceBook page.) Well, we tried it the evening of our return from our Memorial Day Camping Trip and it was phenomenal... and so patriotic!Now, it may be a Pampered Chef recipe but as far as Chez is concerned, it will be forever known as Shannon’s Red, White & Blueberry Trifle. Give it a try; it is like having ‘Summer in a Trifle Bowl’.
- Chez
- 1 prepared angel food cake (13 oz)
- 1 qt. fresh strawberries
- 3 cups blueberries
- 1 container (16 oz) frozen sliced strawberries in syrup, thawed
- 1 lemon
- 3 (8 oz) containers strawberry yogurt (blended)
- 1 pkg (3.4 oz) white chocolate pudding & pie filling
- 2 cups frozen whipped topping, thawed
PREPARATION: Cut cake into 1-in. cubes using a bread knife; set aside. Hull fresh strawberries and cut into quarters. Set aside ½ cup of the strawberries and ½ cup of the blueberries for garnish. In bowl, combine remaining fresh and frozen strawberries; mix well. Juice lemon to obtain 2 tbsp of lemon juice. In mixing bowl, whisk yogurt, pudding mix and lemon juice until smooth; immediately fold in 1 cup of the whipped topping.
To assemble trifle, place one-third of the cake cubes into trifle bowl. Top with one-third of the strawberry mixture and one-third of the blueberries, pressing down lightly. Top with one-third of the yogurt mixture, spreading evenly. Repeat layers two times, spreading last layer evenly using the spreader to create a flat surface. To garnish, fill a piping bag with a star-tip with remainder of the whipped topping and pipe onto trifle, decorating with the reserved berries. Refrigerate until ready to serve.
(©Pampered Chef, Ltd. 2008)
