• Ingredients
  • cake flour 1 cup
  • sugar 2/3 cup
  • egg whites, at room temperature (temp. is important) 12
  • cream of tartar 1 1/2 tsp.
  • salt 1/4 tsp.
  • sugar 2/3 cup
  • vanilla extract 1 1/4 tsp.
  • almond extract 3/4 tsp.
  • instant vanilla pudding 3.5-oz.
  • milk 1 1/2 cups
  • vanilla yogurt 1/2 cup
  • cream cheese 4-oz.
  • sour cream 1/4 cup
  • cool whip or whipped cream 1/2 cup
  • Berries Pirouluxe cookies, crushed to crumbs
mm Jane Winspear Published 35 recipes

  • Information
  • Duration 30-35 minutes.
  • Intended for 1-3
  • Difficulty level Easy
  • Prepares in 4 steps
  • Ingredients 16

Steps to Complete

Step 1

Make angel food cake: Preheat oven to 375-degrees. Sift together flour and 2/3 cup sugar. Set aside.

Step 2

30-35 minutes.
In the bowl of a stand mixer, beat egg whites, tartar, and salt to soft peaks. Add remaining 2/3 cup sugar and beat mixture to stiff peaks. Fold in flour-sugar combination and extracts, being careful to not deflate whites. Transfer to an ungreased angel food cake pan or bundt pan. Bake for 30-35 minutes. Invert pan onto a wire rack to cool completely before removing from pan.

Step 3

Prepare trifle cream: Whisk milk and pudding together, stirring until firm. Set aside. Combine yogurt, cream cheese, and sour cream. Beat smooth. Fold in pudding and whipped cream.

Step 4

Assemble trifles: Cut up angel food cake (or pound cake, or brownies) into bite-size cubes. Place enough cubes in individual serving cups or a large trifle dish to cover the bottom. Spoon trifle cream over cake cubes, dispersing evenly. Sprinkle Pirouluxe cookies over trifle cream in an even layer. Place berries over cookie crumbs. Repeat layers, until serving dish is filled. Garnish trifle with additional Pirouluxe crumbs, cookies, and berries.

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