You know when you are going over to a friends house for a dinner party & you ask what to bring, and because your friend is nice, they are like “Ohmygosh, nothing, don’t worry!” Or maybe, “maybe a bottle of wine?” But you love this friend and you want to help out, so you say, “Okay, I’ll bring some wine, but I am also bringing over dessert. Nothing you can do about it.”
You feel good because you’ve taken some of the load off your friend & that is a nice thing. You’ve got an extra bottle of wine from the last time you hosted, so that’s easy breezy. Done & done. You’ve crossed that off your mental to do list & all is well. Until the day of the dinner party & you’ve totally forgotten your really nice offer to bring dessert & you are running late & are starting to stress about it. What to do?!
Step away from the store bought pie, you don’t need it. Give me 30-seconds and a few simple ingredients and we will whip up such a delicious dessert, you’ll be on sweets duty for the rest of your dinner party attending life!
Meet your new favorite dessert, the Sanem Trifle <3. A girlfriend of mine, the lovely Sanem of Sanem’s Boutique, shared this trifle recipe with me and she swore that it was truthfully the best dessert & couldn’t be more simple to whip up.
So, naturally, we had to give it a try. Lawd, have mercy was she right. This dessert is crazy easy to make & really, really good. It’s wildly easy to make & perfect for individual servings or to make little ones en mass for a cocktail party.
- 2 Sara Lee family size all butter pound cake
- One quart Land O Lakes heavy whipping cream
- Powdered sugar
- 1 pint raspberries
- 1 box Salerno Santa's Favorite anise flavored cookies
- 1 Jell-O box of instant white chocolate pudding
- Rinse raspberries in a colander and set aside to dry.
- Follow instructions on the back of your pudding box. Make the pudding and set aside.
- Pour about 2 cups of heavy whipping cream into a large mixing bowl. By using a balloon whisk, whisk the whipping cream with powdered sugar for about 5 minutes. I seriously eyeball the amount of powdered sugar I add. Start off with a tablespoon or two and then add to taste. You will know your whipped cream is done when it reaches soft peaks.
- Take the pound cakes and place them on your cutting board. Cut them in half length wise. Take the cup your a going to "build" your trifle in and place it open side down on the pound cake. Press the cup down to cut out your pound cake. Push the round pound cake piece down into the cup with your fingers so it becomes the first (bottom) layer of your trifle.
- Your next layer are the raspberries. This layer will cover the entire piece of pound cake. Be generous.
- Third layer to creating the Razy P Trifle is the pudding. I add the pudding into a glad ziploc sandwich bag. I seal the top, cut a corner off the bottom of the bag. It helps me control the application of the pudding and looks much neater rather than adding the pudding with a spoon. Add enough pudding so that you have completely covered the raspberries.
- You are almost done! Now, take that fabulous fluffy whipped cream and do the same thing that you just did with the pudding. Add some whipped cream into a sandwich bag, cut a corner off and add your whipped cream over the pudding. Cover all of the pudding with the layer of whipped cream, and you are set!
- The anise flavored cookies play a role at the very end. I add some in a sandwich bag, seal the bag and crush the cookies. Remove the crumbs from the bag and garnish the top of your trifle. If you have a few extra raspberries you can add one two on top of the whipped cream and garnish the crushed cookies over the raspberries. Grab your spoon and dig into the layers of goodness, my friend!
Stunning right? Promise me something, if you only try one thing on LK, have it be this. I mean, just look at it! Give it a try & let me know what you think. xo, LK