Jiggle trifle makes a colorful holiday dessert

  • By Alison Ladman Associated Press
  • Tuesday, July 3, 2012 4:35pm
  • Life

What happens when you cross a gelatin mold with strawberry shortcake? You get a jiggly trifle.

For a refreshing and so very American dessert for the Fourth of July, we used fruit juice to make jiggly gelatin. We then cut the gelatin into cubes and layered them with cubes of angel food cake, berries and whipped cream. The result is beautiful, delicious and fun.

One tip: To slice an angel food cake, use a slightly moistened serrated knife.

Strawberry jiggle trifle

4envelopes (1 ounce) unflavored gelatin (each box contains 4 envelopes)

1/4cup sugar

1cup cold water

1cup boiling water

112-ounce can frozen berry blend juice concentrate, thawed

2cups heavy cream

1/4cup powdered sugar

2pounds fresh strawberries, quartered

113-ounce angel food cake, cut into cubes

Lightly coat a 9-by-13-inch baking pan with cooking spray, then line it with plastic wrap, leaving excess wrap overhanging outside the short ends of the pan.

In a medium bowl, stir together the gelatin, sugar and cold water. Let sit for 5 minutes. Pour the boiling water into the bowl and stir to dissolve. Add the juice concentrate and stir. Pour into the prepared pan and refrigerate for 3 hours, or until firm.

When the gelatin is firm, use the plastic wrap to lift it out of the pan and overturn it onto a cutting board. Discard the plastic wrap, then cut the sheet of gelatin into 3/4-inch cubes. Set aside.

Using an electric mixer, beat the heavy cream and powdered sugar together until semi-firm peaks form.

In a trifle dish or a deep glass bowl, place a layer of the angel food cake cubes. Top with a layer of the strawberries, then the whipped cream, and finally the cubed gelatin. Repeat this layering process until you’ve used all the ingredients. Refrigerate until ready to serve.

Makes 8 servings. Per serving: 510 calories; 210 calories from fat (41 percent of total calories); 23 g fat (14 g saturated; 0.5 g trans fats); 80 mg cholesterol; 70 g carbohydrate; 9 g protein; 3 g fiber; 400 mg sodium.

More in Life

Where the wild things are in Snohomish

Step into the studio of Imps and Monsters creator Justin Hillgrove for a Black Friday sale.

Meet Nellie, Thor, Raven, Lola, Jasper, Gunner and Bella

These six dogs are waiting for loving homes.

Did you know? Bats edition

Worthwhile Everett library reading and viewing about bats of the animal, sport and hero varieties.

Don’t forbid friendship with back-talking neighbor kid

Q: Our 8-year-old has suddenly developed a very sassy mouth. She picked… Continue reading

How birds stay alive in winter and what you can do to help

When the weather turns chilly, columnist Sharon Wootton’s thoughts turn to birds coping with cold.

Don’t get scammed: Think before you click on email links

An email that was supposedly from iTunes is a scam that targeted busy parents.

Sweden’s Glass Country sparkles like a hand-blown bauble

You can blame my Norwegian heritage, but I’m not so hot on… Continue reading

The pros’ snow: Lake Tahoe a big draw for skiers of all stripes

North Lake Tahoe is home to one of the largest concentrations of ski resorts in North America.

Teen idol David Cassidy remains in Florida hospital

The former pop star is dealing with multiple organ failure.

Most Read