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Thursday, April 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
Toll Free: 800-234-6575

Berry Elliott - Click for Website
LIGHT TRIFLE
Desserts
Contributed by:
Ingredients:
  • 1 angel food cake
  • 2 boxes instant cheesecake pudding
  • 4 cups milk
  • 16 oz. heavy whipping cream
  • sugar to taste
  • 2 cups each frozen fruit or fresh fruit: blueberries, strawberries, peaches and raspberries
Put mixing bowl and beaters in freezer 15 minutes before making the whipped topping. Mix pudding mix with milk per box’s instructions. Refrigerate pudding for 5-10 minutes to set. Pour heavy whipping cream into very cold mixing bowl with very cold beaters and whip the cream till stiff peaks form. Add sugar after about five minutes. (This may take more than 10 minutes if done by hand.) Set aside in refrigerator to keep cold. Pinch cake in pieces to to cover the bottom of the trifle bowl. Pour 1/2 of the pudding over pieces. Sprinkle fruit to cover. Add 1/2 of the whipping cream to cover. Layer ingredients again until sprinkled fruit covers a top layer of whipped topping. Set in refrigerator to keep cold. Best eaten the first day.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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