I’m not much of a cookie baker, candy maker, or gingerbread house builder, but I sure do like to eat all of those things! My holiday treats are usually limited to something for Christmas Eve dessert, usually a berry trifle, or pumpkin steamed pudding with warm maple custard topping.
I know we have some real pros here when it comes to sweet treats (or salty), so share your favorites!
To start, this is how I make my berry trifle. I often make this because it is 1) delicious, 2) quick and easy to make, and 3) attractive on the table:
- 2 packages Sara Lee Frozen Pound Cake (2 Loaves)
- 1 large jar seedless raspberry jam
- 1 package Vanilla Jello Cook And Serve Pudding (3 Ounce Box)
- 8 ounces, weight Mascarpone Cheese
- 2 packages Unsweetened Frozen Raspberries (12-16 Ounce Bag)
- ⅓ cups Sugar
- 1 pint Fresh Raspberries
- 1 quart Fresh Strawberries
- 1 can Reddi-Whip Whipped Cream, For Topping
Thaw pound cakes. Slice pound cake. NOTE: One time when I made this I used one plain pound cake and one lemon poppy seed cake, because that was what was available. It was a really good substitute – a happy accident!
Prepare and cool pudding. When cool, combine with the marcarpone cheese. You could use the instant pudding instead (the kind you don’t cook). You can also leave out the cheese, and double the amount of pudding
Thaw frozen raspberries, and sweeten with 1/3 Cup sugar, or more or less to taste. NOTE: You could substitute other berries here for all or part. Frozen wild blueberries (the little ones) are a good addition.
Rinse and drain the fresh raspberries. Wash, remove caps, and slice fresh strawberries. Reserve some to decorate the top.
In a large (4-quart) glass bowl, layer ingredients:
pound cake slices, spread on one side with raspberry jam.
Make three or four layers, dependent on your ingredients and size of the bowl.
Top with Reddi-Whip (or freshly whipped cream) and fresh raspberries and strawberries just before serving, as the cream tends to break down pretty quickly; home whipped cream holds up better.