IIIIIII’m dreaming….of a whiiiiite…..Christmas….
Actually, no. I’m just dreaming of a day I can walk outside without feeling like my organs are going to melt right out of my body. This last week in Mesa, AZ has been outrageously hot. You’d think I would be used to it by now, having lived in the Phoenix Valley since I was two years old, but you know, when it’s 119 degrees outside, I don’t care who you are, it’s just too dang hot. I could swear I saw the Heat Miser from A Year Without a Santa Claus trying to sneak into an air conditioned movie theater the other day. Even with the A/C on in my house, my bag of chocolate chips was literally melting when I walked into the pantry to grab a heaping handful before dinner.
With all this organ-and chocolate-chip melting heat, I am trying to savor those moments throughout the day when I can actually get cold (in my car, usually, or at JC Penney’s where the middle-aged ladies work). I am also reminding myself that I truly would rather be excessively hot than excessively cold. Four years of college in Chicago have drilled that into my psyche pretty firmly. And yet, I can’t keep my thoughts from turning to fantasies of winter and Christmas. And if I’m going to fantasize, it might as well include food, right?
This showstopping dessert was one of the features at our Christmas party this past year. The party is an annual tradition eight years running, and as a foodie/obsessive planner, I view it as my time to shine. I spend weeks preparing the menu, and in addition to an array of Christmas cookies, I always try to include one other fabulous dessert in the lineup. The more jaw-droppingly decadent, the better. This delightful trifle fit the bill. Technically, I realize this may be considered cheating to blog about something that I actually made six months ago…but it really was that good. And if you substitute the eggnog for regular milk, this could easily transition to a summer dessert. A trifle is one dish that has the aesthetics and versatility to pull off any time of year. And if you decide to make it now, at least it won’t heat up your kitchen. 🙂
Raspberry Eggnog Trifle
(From Boston Uncommon)
2 4-oz packages vanilla instant pudding mix
3 1/2 c. eggnog (or milk)
1/4 tsp. nutmeg
2 c. heavy cream
2 Tbsp. powdered sugar
1 1/2 tsp. vanilla extract
1 purchased angel food cake, cut into cubes
2 12-16-oz packages frozen raspberries (or 24-32 oz fresh)
24 whole graham crackers, crushed
Chill a mixing bowl and beaters in the freezer for 5-10 minutes. Prepare the pudding mixes using the package directions, substituting the eggnog for the milk, if using. Blend in the nutmeat; set aside.
Beat the cream with the powdered sugar in the chilled bowl until soft peaks form. Fold in the vanilla.
Layer 1/3 of the angel food cake, 1/3 of the pudding, 1 1/2 cups of the raspberries, 1/4 of the graham cracker crumbs, and 1/3 of the whipped cream in a trifle dish. Repeat the layers twice to form three layers. Garnish with the remaining raspberries and graham cracker crumbs. Chill before serving. Serves 24.