Wind Ridge Farm

Pick-Your-Own Fruit


Berry Cream Trifle

Here’s a simple, delicious dessert. You can vary it by substituting blackberries, strawberries or peaches with preserves to match, in place of the raspberries.

1 can (14 oz) sweetened condensed milk or may substitute 14 oz. Skim milk

1 cup cold water or may substitute 1 cup Skim milk

1 teaspoon almond extract

1 package (3.4 oz) instant vanilla pudding mix       

2 cups heavy whipping cream, whipped

1 angel food cake (7 inches), cut into 1-inch cubes

2 tablespoons seedless raspberry jam

2 cups fresh raspberries

1 cup fresh blueberries

Chocolate curls and fresh mint


In a large mixing bowl, beat the milk, water and extract until blended.  Add pudding mix; whisk for 2 minutes.  Let stand for 2 minutes or until soft-set.  Cover and chill until mixture is partially set. 

Fold in the whipped cream.

Place half of the cake cubes in a 2 quart glass serving bowl.  Top with half of the cream mixture.  Carefully spread with jam.

Sprinkle with 1 cup raspberries, and ½ cup blueberries.  Layer with the remaining cake, cream mixture and berries.  Garnish with chocolate and mint. Yield: 14-16 servings.