Trifle

My first stop-motion video:

Mmmm, tri­fle…

Update!

Because Doug demand­ed it, here’s the recipe.

You’ll want to do this in a tri­fle bowl, a tall, wide, cylin­dri­cal bowl, usu­al­ly on a stand. I found mine at Wal-Mart for about $8.

Bot­tom lay­er: Take an angel food cake and tear it into bits. Put it into the tri­fle bowl. Cov­er with about one or two cans’ worth of man­darin seg­ments. Mix up some red Jell‑O (I use straw­ber­ry) and pour slow­ly over all. You don’t want every­thing to float to the top, which is what I find hap­pens if you pour too quick­ly. Put in the fridge till the Jell‑O sets.

Mid­dle lay­er: Mix up some Bird’s cus­tard accord­ing to the pack­age direc­tions for cus­tard dessert (not cus­tard sauce). Let it cool to about room temp (you’ll want to put plas­tic wrap on it so it does­n’t form a skin). Pour onto the Jell‑O lay­er. Refrig­er­ate till the cus­tard is cool.

Top lay­er: Whipped cream. Gar­nish with fruit (I used left-over man­darin seg­ments; my grand­ma always uses Maraschi­no cher­ries; sliced straw­ber­ries would prob­a­bly be good too).

Enjoy!