I was taking a Keto nap (usually naps you have to take during your transition into ketosis after giving into cravings the day before), and I dreamt of this recipe. I ended up making it for the family and they love it! Probably going to make it for my birthday so I can finally try it!!
Ingredients
- A 9" Pan of Angel Food Cake (Cut into Cubes)
- 4 Cups of Heavy Whipping Cream
- 2 Cups of Milk
- A 3.4 Oz Box of Jell-O Cheesecake Instant Pudding
- A 3.4 Oz Box of Jell-O French Vanilla Instant Pudding
- Frozen 12 Oz Great Value Bag of Dark Sweet Cherries (Thawed)
- 3/4 Cup of Confectioners' Sugar
- 11 Oz Bag of Great Value White Chocolate Chips
- 1 Tsp. of Vanilla Extract
Directions
- Mix together 2 cups of heavy whipping cream, 2 cups of milk, and both boxes of instant pudding until it is smooth and creamy. Let the mixture set in the refrigerator for an hour.
- Whip the remaining 2 cups of cream together until it foams. Add the vanilla extract into the cream and then gradually sift in the confectioners' sugar as you whip the cream. Once your cream stiffens and creates sharp peaks when removing the whisk you have sweet whipped cream.
- Place half of the Angel Food Cake cubes in your serving dish, top with your chilled pudding, place half of your thawed cherries on top of the pudding, spread half of your whipped cream over the cherries, and then half of your bag of white chocolate chips. Repeat the layering which should leave you with a beautiful trifle with white chocolate chips on top.
Note: In my experience, it is best to let the trifle rest for at least one hour in the refrigerator covered before serving.
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