How many of you have a trifle bowl given to you as a wedding gift, and don’t know what to do with it? Is the idea of it scary, or is it the visual presentation of one that makes you afraid to try creating such a dish? Long ago, I looked at them as something formal or perhaps, decorative, rather than something that I could dive into. And truly, with trifle, you DIVE.
What are you trying to prove by carefully scooping out the section of the trifle when really, it will fall apart into one interesting mess in the end. It’s absolutely beautiful in the bowl… UNTOUCHED. But when it comes time to grab the spoon, it’s important that you DIVE into the trifle and slop on that beautiful and tasty dish onto your plate. I guarantee the creator of the trifle will be so very happy that someone wasn’t afraid to touch the almighty bowl of art.
This July 4th, you can really wow people with flavor and color. I added white chocolate chips to enhance the texture and give it more depth in the chocolate flavor. “But Andrea!” You say. “White chocolate isn’t chocolate at all.” Very true, it’s vanilla with cocoa butter… so it counts in my book! 🙂 You would also be surprised to know that I added white chocolate pudding and combined it with whipped topping to give it a fluffy texture, rather than use a dense pudding. This cake carries it’s own weight and pudding mixed with cool whip lightens the load.
- Box of Red Velvet Cake Mix (and it’s ingredients required to make the cake)
- White chocolate chips
- White chocolate instant pudding mix (and it’s ingredients to make the pudding. CUT THE MILK SHORT BY A 1/2 CUP!!)
- Whipped topping (big dollop)