I love to come up with creative ways to make things around the kitchen stretch...kind of like the "Semi-homemade" style. I don't go this route for everything, since I do love to make things totally from scratch. But, when we're at the beach, I like to try and do some new things that use up the items we have bought, so that we don't have to bring home too much. So, out of this came "Fort Morgan Trifle". We always stop at Burris Farm Market on the way to the beach to stock up on fresh fruits and veggies to take with us. One of my purchases happened to be some BIG, BEAUTIFUL, RUBY RED Baldwin County strawberries. I also picked up some things at Sam's Wholesale before we left town. One of my purchases there was a really good looking lemon bundt cake.....it was SO yummy and moist. After having a friend of ours over to the condo, along with some of our family that came for the day on Saturday, there was a chunk of the cake left. When I was making a list to get a couple of things at the grocery store on Sunday evening, Rob specifically asked for some vanilla pudding for after Sunday night supper. Well, since I love to cook, it's really hard for me to make "just pudding". So, while on the way to the store, my mind started spinning on what I could do with vanilla pudding that would give it a little more zip. There you have it folks.....Fort Morgan Trifle. Since I knew that there wasn't a trifle bowl at the condo, I had to come up with something that would be pretty and that would hold these thick ingredients. Here are the ingredients that I used, but I didn't really include measurements, since it would depend on how many that you need to make. They were really easy and you could come up with any variations that would make it your own. I happen to love the flavor combination of the lemon, vanilla and the strawberry. I hope that you will try these out! If you do, send me a picture of yours so that I can see your unique variations!
FORT MORGAN TRIFLE
Lemon poundcake or bundt cake, cut in 1" cubes
Vanilla pudding, prepared by directions for thick, pie style filling
fresh strawberries, sliced (or your own seasonal favorite fruit
Cool Whip topping, or fresh whipped cream
Cut cake into 1" cubes. Make layers beginning with cake on the bottom, pudding next, slid sliced fruit around sides of the glass, follow with whipped topping. Repeat for another layer and end with whipped topping. Add a pretty berry slice to the top for a garnish. Refrigerate for at least 2 hours before serving to allow everything to "get married" and soak together. Enjoy!!!!!!!!!!!
