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Tuesday, April 16, 2019

Just a Trifle: a No-Bake Dessert

Janet Groene's
Key Lime Trifle
      Trifle is usually made in a see-through bowl but any container will do for this creamy treat.  It's ready to eat after you whip it together, although a thorough chilling is good too. Plain pound cakes are one of those lifesaver ingredients that can be transformed into dozens of different shapes, flavors and surprises.
     Key limes are small and yellow, limey with a hint of vanilla essence. The juice is sold in bottles. If you can't find it, juice from green Persian limes works just fine. 

1 can sweetened condensed milk
1/2 cup lime juice or Key Lime juice
16--ounce tub whipped topping
About 6 cups cut up pound cake, angel food cake or ladyfingers
About 1/2 teaspoon lime flavor gelatin dessert mix

   In a bowl mix condensed milk and lime juice. It will begin to set. Fold in half of the whipped topping and the cake pieces. Press into a bowl or baking dish.  Frost with remaining whipped topping. Chill. Just before serving, sprinkle very lightly with lime gelatin. 

See more of Janet Groene's RV-ready recipes at

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