Prep time: 30 minutes
Ingredients:
1 can of condensed milk
1 pint of whipping cream
1 quart of blueberries
1 quart of strawberries
1 large box of instant vanilla pudding
1 jelly roll cake
1 cup of milk
1 32oz jar of strawberry jam (homemade is always better but store bought is fine too). Room temperature
10-12 0z mason jars
Hand beater
1 large cold bowl
Directions:
To start, you will need to cut up your cake into bit size cubes (1’ by 1’ in.) Then set aside. Wash the blueberries plus clean and hull the strawberries. Cut the strawberries in half or quarters with 2 tbls. of sugar over them and stir the sugar in. Then allow them to macerate.
Whip up 1 cup of whipping cream and set it aside. (save the rest of the whipping cream to top the dessert). In a large mixing bowl add your vanilla pudding powder with 1 cup of milk, and whisk it together. When the pudding is whisked add 1 can of condensed milk and incorporate well into the pudding mix. When the mixture is altogether add the whipped cream in with a spatula and fold it in gently.
Note: Try not to eat it all before it goes into the jars!
Now all the ingredients are ready to start layering. I suggest you do 3-4 jars at a time.
1st layer: 4 cake cubes
2nd layer: 2 good spoons of jam drizzled over the first layer of cake cubes.
3rd layer: place a few blueberries and strawberries over the jam layer (with a nice spoon of liquid from the macerated strawberries).
Top that with 2-3 large dollops of the pudding mixture overtop of the berries, enough so the layer is coated, and repeat the layers. When you reach the top of the jar, add the whip cream to finish it off and decorate with the colored berries.
Refrigerate at least an hour or longer. So the cake will soak up all the jam, pudding mixture. You can make this dessert well ahead of time before your guests arrive.
Note: Before you cut up your cake in cubes, you can brush the cake with some white rum for an extra boozy kick!
You can use banana pudding instead of the vanilla.
For the cake cubes you don’t have to use a jelly roll cake, you can use angel food cake,(which would make it alot lighter). as well as pound cake, or any kind of vanilla cake is fine.
This can make up to 10-12 ounce jars. You can also use smaller Jam jars if you wish.
I have used this recipe for years. It was my father in law's favorite dessert when we had family gatherings. You can make this dessert "trifle style" in a large glass dessert dish. It’s always nice to see the layers, and I usually change my fruit and jam with what is seasonal. Peaches with peach/apricot jam is really good too! This dessert can be quite a show stopper at a picnic. Enjoy and let’s see some dessert!
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