Ultimate Trifle Recipe: A Spectacular Dessert for Entertaining

I've been making trifle for family, friends and company for the last 20 years. My college roommate Carol gave me the recipe years ago, and I've jazzed it up to please even the pickiest eaters: my kids! Trifle is a great summer recipe when you use luscious berries in season. But, you can easily change the fruits you use when berries are out of season.

Ingredients:
1 - Sara Lee pound cake, regular or large size depending on your bowl size
3 - 3.4 ounce boxes of instant vanilla pudding mix, Jello brand preferred
6 cups of milk (2 cups milk for every 3.4-ounce boxe)
8 ounces whipping cream plus a few tablespoons sugar and a teaspoon of vanilla
3 pints (approximately) berries ~ strawberries, blueberries, raspberries or blackberries (choose one or mix them)
2-3 Tablespoons liqueur (Cointreau, Chambord, Grand Marnier, or other fruit-flavored liqueur)
1/2 cup jam, preferably good quality apricot or raspberry jam

Directions:

1) Prepare the cake cubes: Unwrap the pound cake and slice it from side-to-side (not top-to-bottom) into four large slices. Pour the liqueur into a small bowl and use a pastry brush to lightly brush each slice with liqueur. Use a light touch with the liqueur ~ you want flavor, not saturation. Then, spread two slices with jam on one side and top each one with another pound cake slice like you are making a sandwich. Finally, cut the prepared cake into approximately 1-inch cubes.

2) Gently wash and dry the berries well. Hull strawberries and cut them into halves or quarters to make bite-sized chunks.

3) Prepare the pudding: in a large bowl or 8-cup Pyrex glass measuring cup, add the pudding mix and milk and whisk together until a soft pudding forms. Follow the instructions on the box as they work well. Don't prepare the pudding until you're ready to assemble the dessert!

4) Assemble: Add about half the cake cubes to the bowl. Sprinkle fruit on top and pour about half the pudding on top. Repeat. The objective is to create a beautiful layered effect in the bowl. Refrigerate the trifle until it sets, about 3 hours or so. Whip the cream, sugar and vanilla until soft peaks form. Top trifle with whipped cream and serve!

Tip #1: Be creative ~ Trifle is a wonderful dessert to experiment with. Try my basic recipe and change it up according to your personal taste. You can vary the fruit, pudding flavor or liqueur you use and get a totally different dessert experience. If you have a trifle bowl, usually a deep glass bowl with a short base, you can get maximum visual appeal. But, any deep bowl can be used in a pinch.

Tip #2: If your guests abstain from alcohol for religious or other reasons, or if you are serving the trifle to young children, just leave the liqueur out. It won't make a huge difference in the taste, but liqueur does add a delicious flavor to the dessert, so I like to use just a little.