Saturday, April 11, 2009

Chocolate raspberry trifle

Easter is upon us and this year I realized that I would have to bring dessert, if I wanted to eat dessert. I trust no-one with gluten free baking in a gluten filled kitchen. Here is a recipe for a GF trifle. Before you start, please make sure all of your ingredients are GF:

Chocolate raspberry trifle

1 pkg Pamela's chocolate cake mix (prepared)

2 pkgs (5.1oz) Jello vanilla pudding (prepared)

1 tub (8oz) Philadelphia cream cheese (softened)

2 pkgs (10oz) frozen raspberries

1/2 cup sugar

chocolate syrup

small container of fresh raspberries

Mash thawed, frozen raspberries with 1/2 cup sugar and let sit in fridge for a few hours. Prepare cake and cool. Cut cake into big bite-sized pieces. Prepare vanilla pudding as directed on package. Mix softened cream cheese together with both boxes of pudding.

(As a rule, my recipes are from memory. I do not claim to know the exact measurements I use. Use common sense and taste to add more or less of the ingredients I have used when you are layering. You may have some left over. That's okay, just eat it. :) When you are layering, be sure to spread everything to the edges so that you can see the layers through the sides of your bowl.

In a trifle dish or a tall, cylindrical bowl (preferably clear glass), put 1/3 of cut up cakein the bottom. Drizzle with chocolate syrup. Spread 1/3 of the raspberry mixture over cake. Spread 1/3 of the pudding mixture over raspberries. Repeat these steps for 3 layers. Top the last layer of pudding with fresh raspberries. Enjoy!

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