THE TWENTY POUND TRIFLE

Here is the step by step to the 20 pound trifle I made for the luncheon after Curly Sue's baptism.

This trifle bowl was too small so I christened the new bowl, which isn't a trifle bowl at all but was so pretty, sitting there on the shelve at Ross that I just couldn't resist. I three time'sed the recipe. I made two yellow cakes and bought 4 pounds of strawberries. (How do you spell three time'sed?)

Slicing the cake into cubes.

First layer of cubed cake. Flowers optional.

First layer of berries.

Topping the strawberries with the "frosting."

Putting the final strawberries on. I dried them on a kitchen towel before slicing.

Taa Daa!

This was how much cake was left.

This was how many strawberries were left (from 4 one pound packages)

The finished product, all wrapped up to go.

Here's the recipe for one regular trifle:

STRAWBERRY CHEESECAKE TRIFLE--Tamalin Christen

yellow or white cake, baked according to directions--you will have leftover cake

2 quarts fresh strawberries, thickly sliced

8 oz cream cheese, softened

2 ½ cups powdered sugar

1 teaspoon vanilla

1 tablespoon milk

1 cup heavy cream

Cut cake into 2 inch cubes (I cut mine in about one inch cubes). Wash and slice strawberries.

In a bowl, mix cream cheese, powdered sugar, vanilla and milk.

In another bowl, whip heavy cream until stiff. Gently fold the whipped cream into the cream cheese mixture, until it becomes like a frosting.

In a trifle bowl, layer cake cubes, strawberries, and frosting mixture. Continue layering, ending with frosting mixture. Cover and chill well before serving. Garnish with whole strawberries and mint leaves.

Tamalin says this is a fine thing to eat for breakfast the following day.

I thought it would be a wonderful frosting for just plain cake so I made one three days later and yes, it's true, it as great.

I didn't frost the sides and it was just right.

And it's true, this is good for breakfast the next day, too. (Sorry about the blurry photo.)