suntimes
DRAFTY 
Weather Updates

STRAWBERRY JIGGLE TRIFLE

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)

storyidforme: 32808758
tmspicid: 11583315
fileheaderid: 5284764

Updated: July 5, 2012 9:51AM



MAKES 8 SERVINGS

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

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.



© 2014 Sun-Times Media, LLC. All rights reserved. This material may not be copied or distributed without permission. For more information about reprints and permissions, visit www.suntimesreprints.com. To order a reprint of this article, click here.