a misnomer

A trifle is defined as an article or thing of very little value. I'd like to know who decided to apply that name to the elegant and tasty dessert that we all know and love--it's just wildly inappropriate.


Here's another thing about a trifle--while it's gorgeous in its untouched state, all perfectly-layered and colorful, it loses a bit of its luster once you spoon some out. That's not to say that its appearance has anything to do with its deliciousness, because it doesn't. Sometimes the messiest stuff is the most scrum-diddly-umptious, am I right?



The variations of the trifle are endless--you can change up the type of cake, the fruit filling, the pudding mix, the nuts, or all of the above. Three cheers for versatility!

Not-So-Trifling Trifle
1 box white cake mix, along with any ingredients required to make it
1 (5.1 oz) package vanilla instant pudding, along with the ingredients required to make it
1 (12 oz) container Cool Whip, thawed
1 (21 oz) can cherry pie filling
1 (8 oz) can crushed pineapple
1 cup sliced almonds
1 cup toasted coconut

Prepare the cake according to package directions for a 13x9-inch pan and cool completely. Prepare the pudding according to package directions. Gently fold in the Cool Whip.
To assemble the trifle, crumble a third of the cooled cake into the bottom of a serving bowl. Spread on a third of the pudding mixture, half of the pineapple, half the can of pie filling, and a third of the nuts. Repeat the layers. Top with the remainder of the cake and pudding, and sprinkle the coconut and the rest of the almonds on top.
Cover and refrigerate--it's much more tasty the next day, and even better after that. However, if you want your coconut and the almonds on top to be crunchy, add them just before serving.