Trifle is a dessert that is near and dear to my heart. They are easy, beautiful to look at, and versatile. Simply put, a trifle is a dessert frequently consisting of layers of cake, fruit, and filling. You can always make trifle with cookies, nuts, liquors, chocolate or candy pieces, pretty much anything you have around. I mostly use fruit, which is why my kids have christened this dessert Fruit and Nasty. In this case the “nasty” is the filling and cake part, which is Stinky’s favorite. 

Today, I needed to use up some strawberries and raspberries that were on their last leg. I threw them in the Cuisinart with about a tablespoon or so of sugar and pulsed it until it was chunky, then threw it in the fridge. 

Then, I made a homemade vanilla pudding (only because I wanted to highlight the delicious and creamy raw milk we picked up over the weekend- feel free to use store bought). When the pudding was chilled, I stirred in the rest of a jar of lemon curd that I didn’t want to go to waste. 

Finally, I sliced a store bought angel food cake into thirds horizontally. 

I laid one layer of cake in my trifle dish, topped with fruit, and then spread on a layer of lemon vanilla pudding, then a layer of Cool Whip. Shut up. Cool Whip is some delicious shit, and I already had some in the freezer from the time my husband misunderstood what I meant when I told him to buy whipping cream. Also, I filled the center with blueberries to keep everything from sliding into the hole made by the centers of the angel food cake. 

Finally, I repeated layers, finishing with a layer of Cool Whip, and stuck in the fridge for tonight’s dinner. That’s another fabulous thing about trifle. They’re better if made ahead. 

Voila, berry lemon vanilla trifle!

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