Saturday, July 2, 2011

East Berry Trifle

I'm all about impressing people with my culinary prowess.  I like to bake.  I like trying new recipes.  I can spend hours watching Food Network and obsessing, in detail, over the most minute detail regarding Guy Fieri's hair.  (Confession:  He used to annoy the hell out of me, but I'm kind of falling for his California-foodie/surfer dude schtick.  And his hair doesn't annoy me as much any more.)

But then there are times where it's about, oh, 100 degrees in the shade and I would cheerfully give up beer if it meant that I didn't have to turn on my oven.

And that's where something like this comes in ... it looks kind of elegant, tastes amazing, utilizes convenience ingredients and allows me to keep my beer and a comfortable temperature in my home.  (And if you're looking for something patriotic on the Fourth ... well, strawberries, blueberries AND Cool Whip?  Oh yeah ... symbolic home run all in one.)

All ingredients/quantities are approximate.

1 Sara Lee Pound cake, cut into cubes
1 lb. strawberries, sliced
2 c. blueberries
2 T. instant vanilla pudding
1 16 oz container Cool Whip
zest of one lime (this part is totally optional - I was just getting in touch with my inner Giada and wanted to zest something.)

In a large bowl, mix together the Cool Whip, instant pudding and lime zest.  Take a clear glass bowl if you have one, because this is all about showing off the layers ... Put a layer of the cubed pound cake, a layer of berries and a layer of the Cool Whip mixture.  Repeat.  You can garnish this dish with berries, but I'm lazy when it comes to garnish.  Store in fridge until it's time to serve.

And speaking of Cool Whip ...

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