Cream Trifle Recipe
- 2 envs. unflavored gelatin
- 4 c. half & half
- 2 c. whipping cream
- 3/4 c. sugar
- 1/2 teaspoon vanilla
- Sm. angel food cake (packaged loaf size)
- 2 Packages frzn raspberries or possibly strawberries, pureed
- Tear the cake in small cubes in a 9 x 13 x 2 inch Pyrex dish.
- Combine gelatin and 2 c. half & half in top of double boiler.
- Place over boiling water and stir till cream is warm and gelatin dissolved.
- Add in remaining 2 c. half & half; cold but not set.
- Whip 2 c. whipping cream with sugar and vanilla.
- Gradually add in cooled gelatin mix to whipped cream, stirring gently.
- Pour over torn cake carefully as it makes a full pan.
- Cover with foil or possibly saran wrap.
- Refrigeratetill hard.
- Serve with fruit topping.
- Puree frzn raspberries.
unflavored gelatin, whipping cream, sugar, vanilla, angel food cake, frzn raspberries
Taken from cookeatshare.com/recipes/cream-trifle-15479 (may not work)