This is how I make my trifle. I bought 2 containers of blueberries, 1 large container of strawberries, 2 containers of blackberries and 1 container of raspberries for the sauce. One angel food cake mix. The first thing I did was wash all the berries and put them on a paper towel to dry. I then made my angel food cake. If the berries are not dry pat them with a paper towel. Slice the strawberries into halves or fourths depending on the size of the berry, then add blueberries and put 1/2 cup of sugar of berries and stir well to cover all berries. Then add blackberries and stir very carefully so you won't break them. Let the berries rest in the sugar while the cake is baking. Then make the pudding.
This is the recipe for the vanilla pudding.
1 large Jello vanilla instant pudding
1 can sweetened condensed milk
1 8 oz. sour cream
1 teaspoon of vanilla
1 small carton prepared whipped topping
Mix vanilla pudding according to package directions. When pudding is thick add next three ingredients and mix well. Then add whipped topping. The cake should be done by now so take it out of the oven to cool. Now make the raspberry sauce.
Raspberry Sauce:
1 half pint of raspberries
1/2 cup sugar
1/4 cup water
1 cup or (12 oz jar) seedless raspberry jam
1 T framboise liquer or raspberry extract
Combine the raspberries, sugar and 1/4 cup water in a saucepan. Bring to a boil, lower heat and simmer 4 minutes. Pour the cooked raspberries, jam and framboise into the bowl of a food processor or blender and process until smooth. Chill makes 2 cups.
Now pull pieces of the angel food cake into bite size pieces and put in the bottom of a bowl. Make the layer about 1 1/2 to 2 inches thick. Then add a good layer of berries including the juice that has developed, then a layer of the pudding, then the raspberry sauce. Repeat once more and top with the raspberry sauce. I garnished the top with mint leaves and extra berries.
This dessert taste wonderful and makes a beautiful presentation.
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