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This May 14 2012 image shows dessert strawberry jiggle trifle layered with cubes angel food cake berries whipped cream is

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)

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Updated: July 5, 2012 9:51AM


4 envelopes (1 ounce) unflavored gelatin (each box contains 4

1/4 cup sugar

1 cup cold water

1 cup boiling water

1 (12-ounce) can frozen berry blend juice concentrate, thawed

2 cups heavy cream

1/4 cup confectioners sugar

2 pounds fresh
strawberries, quartered

1 (13-ounce) angel food cake, cut into cubes

Lightly coat a 9x13-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 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.

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