Canada Day Three Berry Trifle

1. Place cake cubes in the bottom of a trifle bowl. Stir raspberry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour raspberry gelatin mixture over cake cubes; press down. Spread raspberries evenly over top of gelatin; place trifle in refrigerator to chill until set, about 45 minutes.

2. Whisk 1 package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over raspberries in trifle bowl; return trifle to refrigerator to chill until pudding sets, about 45 minutes.

3. Stir cherry gelatin and 1 cup boiling water together in a large measuring cup until dissolved; stir in 1 cup cold water. Pour cherry gelatin over pudding in trifle bowl; spread cherries over gelatin. Return trifle to refrigerator to chill until gelatin sets, about 45 minutes.

4. Whisk remaining package pudding mix and 2 cups cold milk together in a bowl for 2 minutes. Spread pudding over trifle; chill until pudding sets, about 45 minutes.

5. Stir strawberry gelatin and 1 cup boiling water together in a large measuring cup; stir in 1 cup cold water. Pour strawberry gelatin over pudding; spread strawberries over gelatin. Return trifle to refrigerator to chill until completely set, about 1 hour.

6. Spread whipped topping over trifle; garnish the top with reserved berries.

Cook's Note:

You can use angel food cake, pound cake, or sponge cake for this recipe.

You can use your choice of raspberry, cherry, or strawberry gelatin, either sugar-free or with sugar.

I prefer using REAL whipped cream to a frozen and thawed topping but only if the dessert is to be consumed on the day of preparation.

Some folks like to add sherry, jam, more layers, or less layers. It's a do your own thing! As well, you can customize the fruit, Jell-O(R), and pudding according to the fruits you have available, and frozen and canned work well in a pinch. Bananas, mandarin oranges, and blueberries are favourites and the presentation is always terrific!