By Alison Ladman Associated Press
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)
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.