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Strawberry Jiggle Trifle

POSTED: June 27, 2012 1:30 a.m.

4 ounces unflavored gelatin

1/4 cup sugar

1 cup cold water

1 cup boiling water

12-ounce can frozen berry blend juice concentrate, thawed

2 cups heavy cream

1/4 cup powdered sugar

2 pounds fresh strawberries, quartered

13-ounce angel food cake, cut into cubes

Lightly coat a 9-by-13-inch baking pan with cooking spray, then line it with plastic wrap, leaving excess wrap overhanging the short ends of the pan.

In a medium bowl, stir together the gelatin, sugar and cold water. Let sit for 5 minutes. Pour the boiling water into the bowl and stir to dissolve. Add the juice concentrate and stir. Pour into the prepared pan and refrigerate for 3 hours, or until firm.

When the gelatin is firm, use the plastic wrap to lift it out of the pan and overturn it onto a cutting board. Discard the plastic wrap, then cut the sheet of gelatin into 3/4-inch cubes. Set aside.

Using an electric mixer, beat the heavy cream and powdered sugar together until semi-firm peaks form.

In a trifle dish or a deep glass bowl, place a layer of the angel food cake cubes. Top with a layer of the strawberries, then the whipped cream, and finally the cubed gelatin. Repeat this layering process until you’ve used all the ingredients. Refrigerate until ready to serve.

Recipe courtesy of Associated Press


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