Christmas Trifle

Christmas Trifle

The first time I made trifle, I used raspberry flavoured Aeroplane jelly and store bought custard. It looked so fabulous, I was beaming with pride. Blinded by the beauty of the trifle, I completely forgot the first rule of cooking – it doesn’t matter how pretty it looks or how good the photos are if it tastes meh.

One big bite, and I wrinkled my nose with distaste. The jelly flavour was just so incredibly artificial, it was really off-putting because its artificial-ness is such a stark contrast to all the other flavours going on in the trifle. Now before you go thinking I’m some kind of food snob, let me just say this – I actually don’t mind Aeroplane jelly on it’s own, there’s something sentimental about it. And I thoroughly encourage you to use store bought custard if you are pressed for time (though homemade is really sooooo good!).

Christmas Trifle
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Servings: 10

INGREDIENTS:

•     1 package red velvet cake mix
•     1 tub 8 oz. whipped cream, thawed
•     1 qt. 4 cups cold milk
•     2 packages 3.9 oz. each JELL-O Vanilla instant pudding
•     Green food coloring

DIRECTIONS:

1. Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
2. Beat pudding mixes and milk in a medium bowl with whisk for 2 minutes. Mix in green food coloring until the desired shade is reached.
3. Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, and the whipped cream in a trifle bowl. Repeat layers.
4. Decorate as desired.

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