This weeks recipe was a first for me. I had yet to make a trifle and it looked overwhelming as every trifle I saw was so pretty. I was wrong, it is very easy to make. From start to finish, the whole thing took no more than 20 minutes to put together and a couple of hours to chill. The cream was smooth and I would highly recommend the orange liqueur as it gave the dessert a great finish. The only thing I would change for next time would be to use pound cake instead of angel food cake as I didn’t think the angel food cake had enough body to hold up to the cream and strawberries. Honestly, that’s just a minor complaint, this trifle tasted awesome and I will never again be afraid to make a trifle. Yum!
- 1 cup cold milk
- 1/2 cup sour cream
- 1/2 cup vanilla Greek yogurt
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 teaspoon grated orange zest
- 1 tablespoon orange liqueur (optional)
- 2 cups heavy whipping cream, whipped
- 8 cups cubed angel food cake or pound cake
- 4 cups sliced fresh strawberries
In a large bowl, beat the milk, sour cream, yogurt, pudding mix, orange liqueur and orange zest on low speed until thickened. Fold in whipped cream. Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries.
Refrigerate for 2 hours before serving. Enjoy!
Adapted from: https://www.tasteofhome.com/recipes/strawberry-trifle