Strawberry Trifle 2 pint baskets California strawberries, washed and hulled 1/2 cup granulated sugar 2 cups water - divided use 1 1/2 tablespoons cornstarch 1 tablespoon lemon juice 1 (14-ounce) can sweetened condensed milk 1 (3.5-ounce) package instant vanilla pudding mix 2 cups whipping or heavy cream, whipped 1 (12-ounce) ready-made pound cake, cubed Mint leaves (optional)
1. Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature. 2. Combine sweetened condensed milk and remaining 1 1/2 cups cold water in a bowl. Add instant vanilla pudding mix and beat well. Chill for 5 minutes. 3. Cut pound cake into bite-size cubes. 4. Meanwhile, beat cream until stiff. Fold into the pudding mixture. 5. Layer pudding, pound cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries and mint leaves. Makes 12 servings. Cooking Tip: Can also be prepared using stemmed glasses or individual glass serving dishes. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
