Ingredients with Measurements:
- 1 pound of fresh strawberries, hulled and sliced
- 1/2 cup of granulated sugar
- 1/4 cup of water
- 1/4 cup of fresh lemon juice
- 1 (8-ounce) package of cream cheese, softened
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1 (3.4-ounce) package of instant vanilla pudding mix
- 2 cups of cold milk
- 1 (12-ounce) container of whipped topping, thawed
- 1 (10-ounce) package of angel food cake, cut into cubes
Special equipment needed:
- Trifle bowl or a large glass bowl
Step-by-step instructions:
1. In a medium saucepan, combine the sliced strawberries, granulated sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries have softened and the mixture has thickened, about 10-15 minutes. Remove from heat and let cool.
2. In a large mixing bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well combined.
3. In a separate mixing bowl, whisk together the instant vanilla pudding mix and cold milk until thickened. Fold in the whipped topping.
4. To assemble the trifle, start by placing a layer of angel food cake cubes at the bottom of the trifle bowl. Spoon a layer of the cream cheese mixture over the cake, followed by a layer of the strawberry mixture. Repeat the layers until all the ingredients are used up, ending with a layer of whipped topping.
5. Cover the trifle with plastic wrap and refrigerate for at least 2 hours or overnight to allow the flavors to meld together.
- Time:
Preparation time: 30 minutes
- Cooking time: 15 minutes
Temperature:
- Cooking temperature: Medium heat
Serving size:
- 12 servings
Nutritional information:
- Calories: 290
- Total fat: 12g
- Saturated fat: 8g
- Cholesterol: 35mg
- Sodium: 270mg
- Total carbohydrates: 41g
- Dietary fiber: 1g
- Sugars: 32g
- Protein: 4g
Substitutions for ingredients:
- You can use frozen strawberries instead of fresh ones.
- You can use a different flavor of instant pudding mix, such as chocolate or banana.
Variations:
- You can add layers of sliced bananas or blueberries to the trifle.
- You can use pound cake or sponge cake instead of angel food cake.
Tips and tricks:
- Make sure the cream cheese is softened before beating it to avoid lumps.
- You can make the strawberry mixture ahead of time and store it in the refrigerator until ready to use.
- Use a serrated knife to cut the angel food cake into cubes to prevent it from crumbling.
Storage instructions:
- Store the trifle covered in the refrigerator for up to 3 days.
Reheating instructions:
- This trifle is best served cold and does not need to be reheated.
Presentation ideas:
- Garnish the top of the trifle with fresh strawberries or mint leaves.
Garnishes:
- Fresh strawberries
- Mint leaves
Pairings:
- This trifle pairs well with a glass of cold milk or a cup of coffee.
Suggested side dishes:
- This trifle is a dessert and does not require any side dishes.
Troubleshooting advice:
- If the cream cheese mixture is too thick, add a tablespoon of milk at a time until it reaches the desired consistency.
- If the strawberry mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash the strawberries before slicing them.
- Store the trifle covered in the refrigerator to prevent bacteria growth.
Food history:
- Trifles originated in England in the 16th century and were traditionally made with layers of sponge cake, custard, and fruit.
Flavor profiles:
- This trifle has a sweet and tangy flavor from the strawberries and lemon juice, balanced by the creamy vanilla pudding and cream cheese mixture.
Serving suggestions:
- Serve this trifle as a dessert at a summer barbecue or potluck.
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