[Updated To Add An Addendum From Lynn]:
Hold the presses on the trifle recipe, Steph! I made a horrible mistake! It’s not strawberries you put on top of the sliced cake in the bowl, it’s sliced peaches!
You can print this heartfelt apology to anyone who already made the recipe. Guess I should stop trying to remember these things and just look them up. I just don’t remember where my moms old recipe books are!
We’ve been asking Lynn to share her favourite recipes (check them all out here!). Here’s a special one for her Too-Easy Trifle dessert:
Something easy and delicious…but plentiful! Be prepared for the kind of leftovers you’ll sneak for breakfast.
You’ll need a good sized glass or pottery salad bowl…maybe a quart size.
- One box white cake mix
- Canned sliced peaches
- Strawberry jam
- Bird’s custard powder
- Fresh strawberries
- Whipped cream
- Bake the cake and let it cool.
- Cut it in strips, a half-inch wide or thereabouts.
- Line the bowl completely with strips of cake..right up to the edge. If you have time, let the cake lining dry out a bit. You want the cake to be able to absorb some liquid without being too soggy.
- Whip up the jar of jam with a spoon to make it runnier, and smooth it over the cake lining. Create a nest of jam!
- Drain canned sliced peaches…cut the peach slices in half lengthwise to make ’em thinner, and line the cake with them to make a nest of peaches.
- Mix up your custard according to the directions and pour carefully into the nest. As it’s setting, drizzle amaretto all around the edge of the cake lining. Put lots on, but don’t make the cake soggy. Allow the custard to set.
- Arrange fresh cut strawberries on top of the set custard. Be generous!
This is best when left to “marinate” for awhile, so put the whipped cream on just before serving. Surround the uneven edge of the bowl with whipped cream for a finishing touch.
The amaretto is what makes this so good. You will be sharing this recipe when your guests go for second helpings! Yummmmm!