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Summer Trifle |
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Serves: 8 Print this Recipe2 to 3 cups strawberries 4 tablespoons sugar 1 3 1/2-ounce package instant vanilla pudding and pie filling mix 2 cups milk 1/2 cup sour cream 1/4 cup sherry cream 3 kiwi fruits peeled * 1 3-ounce package lady fingers, halves separated 1 1/2 cups whipped cream sweetened Reserve a few strawberries for garnish. Slice remaining berries and place in a medium bowl. Stir in 2 tablespoons of the sugar; set aside. In a medium bowl, whisk pudding and pie filling mix with milk for 1 minute. Pour 1 cup of the mixture into two small dessert dishes; cover and chill for another use. To remaining 1 cup mixture, stir in sour cream, sherry and remaining 2 tablespoons sugar until blended. Slice kiwifruit, reserving several slices for garnish. In a 5-cup serving bowl, layer half of the lady fingers, half of the sliced strawberries with juice, half of the sliced kiwifruit and half of the pudding. Repeat. Cover and refrigerate at least 30 minutes or up to 3 hours. Just before serving, dollop or pipe whipped cream onto trifle. Garnish with reserved whole berries and sliced kiwifruit. * Or use additional sliced strawberries and no kiwifruit. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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