It's a TRIFLE. No one I've talked to has ever heard of one. But it's as close to Martha Stewart Living as I'm going to get, so I'm pretty proud.
Anyway, I made one for a 4th of July party we went to on Sunday. It requires a special trifle bowl, but not too special (I got it for $6 at Wal-mart). And it involves layering cake and fruit and whipped cream.
It tasted pretty yummy. It looked amazing. Very patriotic -- red velvet cake and strawberries, blueberries, and the white cream.
Now I'm imagining all sorts of creations I can concoct layering various flavors of cake with fruit and cream. Feel free to make suggestions. I'm thinking the next version will involve a tropical theme -- pineapples, bananas, coconut, and spice cake.
Red, White, and Blue Trifle
Recipe courtesy Sandra Lee, 2008, Food Network
Prep Time: 25 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 35 min
Serves: 10 to 12
1 box red velvet cake mix, about 18 ounces (if you can't find red velvet cake use 1 box chocolate cake plus a bottle of red food coloring)
1 (16-ounce) tub whipped topping
2 pints blueberries
1 pint strawberries, tops removed
Bake the red velvet cake mix according to package directions and allow to cool.
Using a serrated knife cut the red velvet cake into 1 inch square pieces and line the bottom of the trifle bowl with half of the cake squares.
Using a spatula, spread about a 2-inch layer of whipped topping on top of the cake squares.
Layer about 1 1/2 pints of the blueberries on top of whipped topping.
Layer the remaining cake pieces on top of the blueberries forming a second layer of cake.
Using a spatula, spread remaining whipped topping over the cakes pieces.
Decorate the perimeter with the strawberries; placing the strawberries cut side down. Sprinkle the remaining blueberries on top of the trifle inside the strawberry perimeter.