The weather is getting warmer, and it’s time to start whipping up our favorite spring and summer desserts! yum!
I love a good trifle, because it can be prepared the night before! I have been making Paula Deen’s trifle for years now… It is perfect for entertaining and always a big hit!
1 large angel food cake
For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed
For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries, cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish
1. Slice cake, using a serrated knife, horizontally into 3 equal layers.
2. Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.
3. In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.
4. Place 1 layer of cake in a large clear punch or trifle bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.
5. Chill until served.
Happy Tuesday, y’all!! Xoxo N