Christmas Trifle...

When we were dragging our umteenth Christmas box out of the cave in the garage, the mister noticed my glass trifle bowl on the shelf and asked what it was doing there...I told him I had no where to keep it in the kitchen and since I only used it occasionally I put it up there to store it. With his Scrooge hat firmly squeezing his brain, he said, "Well if you don't use it then get rid of it!" I tried to explain the difference between keeping something I use occasionally as opposed to hoarding, as he has called me a Level One Hoarder. Whatever, I'm at least a Level Two! But he couldn't grasp this concept and said again, if I'm not going to use it then I need to declutter and get rid of it. So I decided to use it, if for no other reason than to shut him up.

You don't need a trifle bowl to make trifle...a pretty glass bowl will work perfectly, as long as you can see all of the lovely layers of goodness. I like to use a pound cake and a Devil's food cake as the basis for my trifle, two cakes are better than one! And lots of whipped cream, fresh raspberries and melted raspberry jam to hold it all together - could not be easier or more delicious!

Just look at those beautiful berries! They were very sweet, even for this time of year. The trifle bowl makes it look as good as it tastes!

Trifle also makes a nice gift, so I made two trifles, one to keep and one to give...nothing says welcome home better than freshly made trifle! Feel free to quote me on this!

Christmas Trifle - Pots and Pins

• *1 pound cake, either homemade or store bought - you will use all of it
• *1 Devil's food cake, homemade or store bought - you will use about 1/3 of it
• 4 cups fresh raspberries
• 3 cups heavy cream whipped
• 3 teaspoons vanilla
• 1/2 cup powdered sugar
• 1 cup seedless raspberry jam or preserves
• 1 trifle bowl or a large glass bowl

In a small saucepan, heat the raspberry jam until melted and smooth. Do not boil.

Whip the cream, until soft peaks form, then mix in the vanilla and powdered sugar, continue whipping until stiff peaks form.

Slice pound cake into thick 3/4-inch slices and then cut into cubes. Do the same with 1/4 of the Devil's food cake, about 3 cups cubed.

In a large trifle bowl, place 1/2 of the pound cake cubes in the bottom, top with 1 cup or so of the raspberries. Top raspberries with 1/3 of the whipped cream. The next layer is the Devil's Food cake, put the cubed cake over the whipped cream, add rasbperries and 1/2 of the melted raspberry jam. Top with half of the remaining whipped cream. Add the rest of the pound cake cubes, 1/2 of the remaining raspberries and 1/2 of the remaining whipped cream. On the top of the trifle, add the remaining raspberries, whipped cream and pour the remaining raspberry jam over the berries. Serves 10 to 12.

Decorate with fresh holly leaves if you have them or maybe some Christmas sprinkles. To give as a gift, wrap in cellophane and tie with a bow - I think ol' Ebeneezer himself would enjoy this, it's Christmas past and present all rolled into one!