More About This Recipe
I know it’s only April and spring is still in full swing, but to be honest I am so over it. I'm ready to think ahead to summer! Spring in the mountains is mud season and it’s my least favorite time of the year. So I'm jumping ahead and moving right along to Memorial Day… the unofficial start of SUMMER!!
Don’t get me wrong, these Mini Trifles would be delicious any time of year, but they'd be the perfect addition to your Memorial Day cookout menu. Or any backyard party or barbecue.
This recipe requires 5 (12 oz.) Mason jars, cleaned and dry, if served as pictured. If you don't have Mason jars, this dessert tastes just as great in any kind of dish!
They're so cute and easy. You simply layer angel food cake with vanilla pudding, raspberry jam and fresh berries – all in super cute Mason jars. Then top it all off with a little whipped cream and a dusting of powdered sugar and you’re good to go!
Oh, and if you want a chocolate version, just swap the vanilla pudding for chocolate, and the raspberry jam for chocolate hazelnut spread. YUM!
Finish the jars with a layer of whipped cream and sprinkle with berries.
Place in the fridge for one hour or until ready to serve.
Just before serving, add the slivered almonds and dust with powdered sugar. Perfect!