On 17 Aug 2006 16:07:35 -0700, "merryb" > wrote:

>I know this is a cheater, but it's great and very easy to change what
>you put in it
> Trifle
>Baked cake- I bake it on a sheet pan and cut into cubes when cool
>Puddin- this is a trick I learned in school. Use instant pudding, and
>when you make it, use heavy cream for half of the milk. I use my
>kitchen aid- beat until it until it's thick and leaves "tracks"- comes
>out like mousse
>Fruit- whatever is in season, except melons- they are probably too
>watery
>Put a layer of cake cubes in the bottom of a deep, clear bowl. If you
>like, sprinkle a little champagne on the cubes (or not)
>Put a layer of puddin' on top of that
>Next, a layer of fruit, then cake, etc. Top with whipped cream and
>toasted sliced almonds.
>I made this a few weeks ago for a good friend who is a chocoholic, so I
>used chocolate cake, loose ganache instead of champagne, and
>raspberries. It was great! I've also used white cake, and lemon and
>vanilla puddin mixed, with blueberries, raspberries, and blackberries,
>which was also fantastic. But I use the puddin trick often- pate a
>choux filling, etc. You could also use different booze- Chamboard,
>kahula, godiva chocolate liquor, etc. Use your imagination!

Thanks for posting this, Merry. It never even occured to me that a
trifle could be so extremely versatile! This is a keeper. I'll watch
the thrift shop for a trifle bowl. I've looked at them often, but
Crash always reminded me that I didn't have a use for one. Now I do!

Carol