Daughter-in-Law brought this trifle recipe, filled with fruit the color of the flag, back from a trip to the Upper Peninsula of Michigan. For those who don’t know, the state of Michigan is two peninsulas connected by the Mackinaw Bridge.
Beautiful colors, delectable taste.
This trifle is extremely easy, keeps extremely well (for days! in the refrigerator) and is extremely tasty. Of course, I needed to do something to the recipe to make it a Michigan Cottage Cook recipe. In English trifles, the cake is brushed with liquors to moisten the cake and to add to the taste. Since all the food that I make is kid friendly, I had the idea to use the syrups that they flavor coffees as a flavoring for the cake. I also tried spreading the cake with some jam as I do in a raspberry trifle I make. I must say, I think it worked beautifully and I was very happy with the results. I found the syrups in the coffee aisle at Wal-Mart. In the international aisle of large supermarkets, the Polish section has Agrosik-brand fruit syrups which would work well too.
I do not have a trifle dish so I made two trifles in glass casserole dishes. That worked very well as then I had one trifle to take to a small gathering at church and one to serve to visiting grandchildren.
1 store bought angel food cake
1 (8oz) pkg. cream cheese, softened
1 (14oz) can sweetened condensed milk
1 (3.4oz) pkg. instant vanilla pudding
12 oz. container Cool Whip
Red and blue berries, red raspberries, blackberries, blueberries, strawberries(cleaned)
Ingredients.
EXTRAS IF DESIRED
Torani Raspberry Flavoring Syrup or flavor of your choice such as vanilla or almond
Simply fruit jam, raspberry would be good
In a large bowl, beat the cream cheese with an electric mixer until fluffy. Add the sweetened condensed milk and beat well. Add the dry pudding mix and continue to beat well. When mixture is fluffy and well mixed, with a rubber spatula, fold in the Cool Whip. Cut about three-quarters of the angel food cake into small cubes or thin slices. Into a large trifle bowl, put a layer of cake. If using the syrup, lightly sprinkle cake with syrup. If using jam, lightly spread slices of cake with jam. Top cake layer with assorted fruits, cut large fruit into pieces. Top fruits with cream cheese mixture. Continue to layer until you reach the top of the bowl. I frosted the trifle with leftover Cool-Whip as I bought a bigger size than what is called for in the recipe. Decorated the top with fruit and chill.
Beat softened cream cheese until fluffy.
Add sweetened condensed milk and combine to beat until fluffy.
Add dry pudding mix and beat until fluffy again.
Fold in Cool Whip.
Cut angel food cake into cubes or thin slices. Place in bottom of trifle bowl.
Top cake with fruit.
Top fruit with cream cheese mixture.
Continue layering until bowl is full.
Frost with Cool Whip.
Decorate with fruit if desired.
MICHIGAN COTTAGE COOK VERISON OF FRUIT TRIFLE.
Slice angel food cake, place in bottom of trifle dish. Sprinkle with flavored syrup of your choice. This is Torani Raspberry.
Top with fruit.
And more fruit. Can't have too much fruit.
Instead of sprinkling with syrup, you can spread cake slices with jam.
Next time I will use red raspberry.
I placed jam side down on the fruit, but next time I will put place side of cake down.
Top with cream cheese mixture and continue to layer until the bowl is full.
Bowl is full and ready to frost.
Frost with Cool Whip.
Decorate with fruit.
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