For the 4th, I made a festive trifle complete with the color scheme of the day.
1 box Red Velvet Cake, prepared as directed and cooled.
eggs, oil (per cake directions)
2 boxes jello instant pudding, I used cheesecake
4 C milk
2 cans Coconut milk, refrigerated overnight
4 tsp sugar
2 tsp vanilla
2 C blueberries, rinsed
Prepare cake and bake. Allow to cool. In the meantime prepare pudding and refrigerate. For Coconut whip cream, Chill metal bowl and mixers in freezer for 5 minutes. Flip cans upside down and open, drain out liquid (save for another use) and put cream in bowl to mix. Mix cream and beat in sugar and vanilla. Set aside. Crumble half of cake into large trifle or punch bowl. Layer with half of pudding mixture, half of coconut whip and half of blueberries. Repeat layer and chill.
1 box Red Velvet Cake, prepared as directed and cooled.
eggs, oil (per cake directions)
2 boxes jello instant pudding, I used cheesecake
4 C milk
2 cans Coconut milk, refrigerated overnight
4 tsp sugar
2 tsp vanilla
2 C blueberries, rinsed
Prepare cake and bake. Allow to cool. In the meantime prepare pudding and refrigerate. For Coconut whip cream, Chill metal bowl and mixers in freezer for 5 minutes. Flip cans upside down and open, drain out liquid (save for another use) and put cream in bowl to mix. Mix cream and beat in sugar and vanilla. Set aside. Crumble half of cake into large trifle or punch bowl. Layer with half of pudding mixture, half of coconut whip and half of blueberries. Repeat layer and chill.
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