STRAWBERRY JIGGLE TRIFLE
June 29, 2012 11:46AM
This May 14, 2012 image shows a dessert of strawberry jiggle trifle, layered with cubes of angel food cake, berries, and whipped cream, is seen here in Concord, N.H. (AP Photo/Matthew Mead)
Updated: July 5, 2012 9:51AM
MAKES 8 SERVINGS
4 envelopes (1 ounce) unflavored gelatin (each box contains 4 1 cup cold water 1 cup boiling water 1 (12-ounce) can frozen berry blend juice concentrate, thawed 2 cups heavy cream 2 pounds fresh 1 (13-ounce) angel food cake, cut into cubes
1 cup cold water
1 cup boiling water
1 (12-ounce) can frozen berry blend juice concentrate, thawed
2 cups heavy cream
2 pounds fresh
1 (13-ounce) angel food cake, cut into cubes
In a medium bowl, stir together the gelatin, sugar and cold water. Let sit for 5 minutes. Pour boiling water into the bowl and stir to dissolve. Add juice concentrate and stir. Pour into prepared pan and refrigerate for 3 hours, or until firm.
When the gelatin is firm, use 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 confectioners 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.