Last month we celebrated the birthday of my favourite person!
He helped me out by running my errands one morning while I was at work, which included buying a birthday present for himself…good thing I had a couple surprises up my sleeve, like a shirt peppered with cacti (thank you, online shopping ;) I also managed, for the first time ever, to buy a shirt that was TOO long to keep. For a man of his significant stature, this was a new experience.
So, onto what we ate in celebration! Bacon and eggs for breakfast, nachos for lunch because, Sunday, and then for dinner we had slow cooker butter chicken and naan bread, so that was tasty. And then dessert!
Birthday dessert is one of my favourite things to make when it doesn’t involve trying to make my limited artistic icing abilities meet specifications for the favourite animal or character of the day. I had actually made this dessert at Christmas and didn’t have time to photograph it before it was eaten, so I had it in mind to make again for Carl’s birthday. He loves lemon and whipping cream as much as I love raspberries and angel food cake, so everyone was happy.
This is a perfect dessert after a heavy dinner, or to pair with a chocolate dessert to make sure there’s something for everyone at a big holiday affair. It’s light and airy and fresh tasting, and can be made up to a day in advance. It also travels well if you need to bring a dessert to a potluck. If you don’t have a trifle dish, never fear – this can just as easily be made in a 9×13 pan with single layers of each ingredient instead of the stack, and it tastes exactly just as good.
So easy, so tasty – the kind of dessert that wins friends and still leaves you time to visit with them. With spring allllmost upon us, there is every reason to make this soon :)
- 1 box angel food cake mix
- 1 package (4 servings) lemon pudding
- Milk for preparing pudding
- 1 (500 g) bag frozen raspberries
- 1 tsp vanilla
- 1 Tbsp granulated sugar
- 1 500 mL tub frozen whipped topping (like Cool Whip), thawed, or 2 cups real whipped cream
- Make angel cake according to package directions. Make sure your whipped topping is thawing if frozen!
- Once cake is cooled (at least 2 hours), use serrated knife to cut into cubes. Layer HALF the cubes in your trifle dish.
- Prepare pudding as directed on package, but do not let it set. Pour HALF the pudding over the cake in the dish.
- Toss frozen raspberries with vanilla and sugar and spread HALF the berries over the pudding in the dish.
- Top raspberries with half the whipped topping, then repeat layers: cake, pudding, raspberries, whipping cream.
- Garnish with additional raspberries and/or fresh lemon zest if desired.
- Let sit in the fridge for at least an hour before serving, and up to 24 hours.