Tapioca (recipe follows) Gelatin mixture (recipe follows)
1 angel food cake, broken into chunks Whipped cream
¾ cup tapioca ½ teaspoon salt
¾ cup sugar (or equivalent 8 cups milk
sugar substitute) 4 egg whites
4 egg yolks 1 tablespoon vanilla
8 tablespoons sugar (or equivalent
Mix tapioca, salt, ¾ cup sugar (or sugar substitute), milk, and egg yolks in pan. Let stand 5 minutes. Beat egg whites until foamy; gradually beat in 8 tablespoons sugar (or sugar substitute, beating to soft peaks. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly—6 to 8 minutes. Graudauuly add to beaten egg whites, stirring quickly just until blended. Stir in vanilla. Cool.
2 packages (3 oz. each) red gelatin 2 10-oz. packages frozen raspberries
3 cups boiling water 2 10-oz. packages frozen strawberries (I like fresh)
1 cup vanilla ice cream 1 large can diced peaches, drained
(I've also used frozen peaches sliced in the Cuisinart)
Dissolve gelatin in 3 cups boiling water. Stir in vanilla ice cream, and fruit. (Fresh fruit may be substituted for frozen and canned fruit.) Let chill till partially set.
Pour one-fourth of gelatin mixture into each of two trifle bowls. Layer one-fourth of angel food cake chunks on top of gelatin mixture in each trifle bowl. Top with one-fourth of tapioca pudding in each bowl. Repeat layers. Refrigerate. Serve with whipped cream.
NOTE: If making in a large punch bowl, place one-half of each mixture in punch bowl in layers.
MAKES 2 Trifle Bowls - about 16- 20 servings