Monday, October 24, 2011

Strawberry-Rhubarb Trifle

I am all over this. It might even make an appearance at Thanksgiving. All though, I might get in trouble for it not being "from scratch."

Strawberry-Rhubarb Trifle
from Betty Crocker

Ingredients
  • 1 box Betty Crocker® pound cake mix
  • Water and eggs called for on cake mix box
  • 1/2 lb rhubarb, cut into 1/2-inch pieces (2 cups)
  • 1 cup sugar
  • 1/4 cup orange juice
  • 2 cups sliced strawberries
  • 2 boxes (4-serving size each) vanilla pudding and pie filling mix (not instant)
  • 2 1/2 cups milk
  • 2 cups frozen (thawed) whipped topping
  • 1/2 cup orange marmalade
  • 1 cup medium-size whole strawberries, if desired
  • Shredded orange peel, if desired
Preparation

  1. Heat oven to 350°F. Make and bake cake mix as directed on box for one 9-inch loaf or two 8-inch loaves, using water and eggs. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 2 hours.
  2. Meanwhile, in 2-quart saucepan, mix rhubarb, sugar and orange juice. Heat to boiling over medium heat. Reduce heat to low; cook about 15 minutes, stirring occasionally, until rhubarb is tender and mixture starts to thicken slightly. Cool 30 minutes. Refrigerate about 2 hours or until chilled. Stir in sliced strawberries.
  3. While rhubarb mixture is cooling, in 2-quart saucepan, mix pudding mix and milk. Cook over medium heat 6 to 7 minutes, stirring constantly, until mixture boils. Cool 15 minutes. Press plastic wrap directly on pudding to prevent a tough layer from forming on top. Refrigerate at least 2 hours until chilled. Fold in whipped topping.
  4. Cut pound cake horizontally in half. Spread marmalade over bottom half. Top with top half. Cut into 18 slices. Place 9 slices in bottom of 2 1/2- to 3-quart trifle or serving bowl.
  5. Spoon half of the rhubarb mixture over cake; top with half of the pudding. Repeat layers with remaining cake, rhubarb mixture and pudding. Cover; refrigerate at least 2 hours until chilled.
  6. Arrange whole strawberries on top of trifle. Garnish with orange peel. Store covered in refrigerator.
Makes 12 servings

2 comments:

C in DC said...

If you want to make it for Thanksgiving, you better make sure you know where to get the rhubarb.

Brave Astronaut said...

One word. Wegmans