Angel Food Trifle

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a medium mixing bowl, whisk together the instant pistachio pudding mix and cold milk for 2 minutes until it begins to thicken.

   Ca. 3 min.

   Kokkens note: Make sure the milk is very cold to help the instant pudding set up quickly and properly.

2. 2

   Place the bowl of pudding in the refrigerator to set for 5 minutes.

   Ca. 5 min.

3. 3

   Arrange one-third of the angel food cake pieces in a single layer at the bottom of a large trifle bowl or glass serving dish.

   Ca. 2 min.

   Kokkens note: A clear glass bowl shows off the beautiful layers of the trifle.

4. 4

   Spread one-third of the prepared pistachio pudding evenly over the cake layer.

   Ca. 2 min.

5. 5

   Top the pudding with one-third of the whipped topping, spreading it gently to the edges.

   Ca. 2 min.

   Kokkens note: Use the back of a spoon or a small offset spatula for easy spreading without mixing the layers.

6. 6

   Repeat the layering process two more times: cake, then pudding, then whipped topping, ending with a final layer of whipped topping.

   Ca. 5 min.

7. 7

   Garnish the top of the trifle by sprinkling with the slivered almonds and arranging the maraschino cherries on top.

   Ca. 1 min.

   Kokkens note: For extra flavor, you can toast the almonds in a dry skillet for a few minutes until fragrant before using.

8. 8

   Cover the trifle and refrigerate for at least 1 hour before serving to allow the layers to set and the flavors to meld.

   Ca. 1 t.