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| Claire Nullmeyer with her Chocolate Raspberry Trifle |
Claire sent in her recipe:
An adaption from Magnolia Bakery Cookbook "Accidental Trifle".
1.Use your favorite cake recipe (chocolate, white, yellow). Bake according to directions, allow to cool, break into bite size pieces.
2.Mix 2 large packages of instant chocolate pudding according to directions.
3.Whip 2 cups of heavy cream with 2 tablespoons of sugar and 2 teaspoons of vanilla (or almond extract).
4.Cut up fresh fruit (berries, peaches, bananas etc.)
5.In a large glass bowl, starting with cake bites, alternate layers of cake, pudding, whipped cream, fresh fruit until 3/4 full.
6.You can garnish with chocolate wafer crumbs or crushed nuts.
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