This recipe is easy to make and very versatile. It always gets lots of compliments when served in a trifle bowl. If you take this dessert to a potluck, don't expect any leftovers! They will lick the bowl clean. Now for the changes... I use 2 pounds of strawberries. I fold about 2/3 of them into the glaze and use the remainder to garnish the top. Storebought glaze is a great timesaver, but I make my own when I have time. There are many different ways to make glaze. Most often, I use a 3 oz. box of strawberry gelatin, 4 to 5 tablespoons of cornstarch, a cup of sugar, and 2 cups of boiling water. Cook until thickened and let cool and you're ready to go! I use the larger, 12 oz container of whipped topping. I only used one 8-oz package of cream cheese the first time around because I only had one on hand. It turned out fine, so I've never added more than 8 oz of cream cheese. I also sweeten the whipped topping to taste, as a cup of sugar seem like too much for my family's taste. I have always used storebought angel food cake but I'd like to try it with white cake from a mix. My favorite thing about this recipe is that it is so versatile. Blueberries, raspberries, and peaches would be great with the appropriate glazes. A blueberry/strawberry combo would be great for the 4th of July!
Was this review helpful?
221 users found this review helpful
This recipe is easy to make and very versatile. It always gets lots of compliments when...