February’s Recipe of the Month: Trifle

Looking for an inexpensive, easy dessert to make for your sweetie this month? Try a trifle! We love trifle’s because they’re super versatile, low-energy (for you and your appliances) and pretty. Did we mention delicious?

Our favorite trifle’s are made with fresh fruit, but since there are so few fruits in season this time of year, we’ve made a Chocolate Mint Cookie trifle, as well as a Mixed Berry trifle, using berries we froze at their peak freshness.

To get started, you’ll need a serving vessel. If you have one, you can use a glass compote, but if not, try an empty flower vase (thoroughly washed, of course).

Chocolate Mint Cookie Trifle
1 package instant pudding mix
8 oz whipped topping OR 1 pint heavy whipping cream
20 chocolate mint cookies (we used Grasshoppers)

Make pudding according to package instructions. Refrigerate for 10 minutes. While pudding is setting, roughly chop or crush cookies. If you’re making whipped cream from scratch, do this now. When pudding is slightly firm, transfer 1/3* of it to the bottom of serving dish. Add 1/3 of whipped topping or whipped cream on top of pudding. Layer 1/3 chopped cookies on top of whipped cream. Repeat with two more layers of pudding, whipped cream and cookies. Et voila! You’ve made a yummy chocolatey dessert in less than ten minutes. Love to garnish? Try a sprig of mint!

Keep trifle refrigerated until ready to serve and be sure to eat it up in a few days.

Since a trifle is essentially just a series of layers, you can get creative with which ingredients you use. Off sugar in ’09? Use sugar-free whipped topping and pudding. Hate mint? Mix in graham crackers or ‘Nila wafers instead. Nuts about nuts? Throw ‘em in! Sky’s the limit.

Mixed Berry Trifle
1 frozen pound cake
3 handfuls mixed berries (we used raspberries, strawberries, blackberries and blueberries we froze when they were in season)
8 oz whipped topping OR 1 pint heavy whipping cream

Cut frozen pound cake into 1-inch cubes. Add one layer of cake cubes to bottom of serving dish. Layer on whipped cream or topping then add berries. Repeat layers until you reach the top of the dish. Garnish with fruit. Isn’t it pretty? Yummy too.

Keep trifle refrigerated until ready to serve and be sure to eat it up in a few days.

*Since container sizes vary, you may have less or more layers than stated in the recipe. Don’t stress! Just eyeball as you go to see what looks right.