Recipe for a sweet treat
I was talking to one of the three people who regularly read my article just the other day and she asked me one great, life-changing question: “Have you done a dessert Great Date Plates?”
Electrifying. And quite brilliant, I must say. So here it is, the very first (drumroll, fanfare of brass instruments, the curtain begins to rise) dessert installment! Anti-climactic? I think not.
I am a regular connoisseur of desserts, as it were, and I recognize a good one when I see it. The problem I’ve found, however, with your nice dessert at the end of a nice meal is that it takes up about half of your day.
Ever made a pie? Well, neither have I, but it’s because it looks so time consuming. Cheesecake? Even longer. So you serve up a nice meal and then clear the table for a package of Double-Stuf Oreos.
But it doesn’t have to be like that. You can make a fast, easy, delicious dessert that looks as good as it tastes.
I’m big on presentation, so run to your local dollar store and pick up a couple funky martini glasses – you’ll never know when they might come in handy.
Imitation English Trifle
Ingredients:
1 poundcake from your local grocery store bakery
Chocolate pudding (Kozy Shack pudding will make your tastebuds sing)
Fresh strawberries
Cool Whip
Directions:
Cube the poundcake, about a half inch in diameter. Eyeball how much you’ll need and if you have a little extra, eat it (and that’s an order).
Wash, hull and slice the strawberries, thin enough for layering, but thick enough that you don’t feel gypped while eating.
These two steps are hands down the most difficult – that’s what makes this dessert so great.
Grab your martini glass, clear bowl, what have you, and may the layering begin.
Start with some of those poundcake cubes, top them with some chocolate pudding (the key is to get a good amount of everything in your bite, but still be able to see each layer through the glass), arrange your strawberries decoratively and repeat these steps ’til you get to the top of your serving dish.
Finish off with a dollop of Cool Whip and eat it.
Mary Carman is a senoir in American studies. New ways to spice up a tuna fish
sandwich can be sent to mkimbercarma@cc.usu.edu.