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Recipe by Nicki Sizemore

Founder of From Scratch Fast, Nicki is a trained chef, cookbook author and recipe developer. Her mission is to help busy families get fresh, wholesome and downright delicious food on the table any night of the week. All of her recipes are naturally gluten-free.

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Easy Berry Trifle

A creamy homemade vanilla almond pudding is the perfect match for fresh berries and store-bought pound cake in this easy trifle. It’s finished with billows of whipped cream and toasted sliced almonds for a show-stopping dessert. You can make one large or six individual trifles—we recommend clear containers so you can see the beautiful layers.

6-8 servings
3 large Organic Valley Egg yolks
A small bowl of sugar.
⅓ cup plus 1 Tbsp. granulated sugar, divided
A small bowl of sugar.
A bowl of white flour.
¼ cup cornstarch
A bowl of white flour.
A small bowl of salt.
¼ tsp. kosher salt
A small bowl of salt.
3 cups Organic Valley Whole Milk
1 Tbsp. Organic Valley Unsalted Butter, cut into small pieces
A small bottle of vanilla extract.
2 tsp. vanilla extract, divided
A small bottle of vanilla extract.
A small bottle of vanilla extract.
⅛ tsp. almond extract
A small bottle of vanilla extract.
15 oz. store-bought pound cake (or angel food cake, for a lighter version), cut into 1-inch pieces (6 heaping cups)
Two and a half fresh strawberries.
2 cups sliced fresh strawberries
Two and a half fresh strawberries.
Fresh Raspberries
2 cup fresh raspberries or blueberries
Fresh Raspberries
1 cup Organic Valley Heavy Whipping Cream
3 Tbsp. sliced almonds, toasted


In a medium heat-proof bowl, whisk the egg yolks until completely smooth.
In a medium saucepan, whisk together 1/3 cup of the sugar, the cornstarch, and salt. Whisk in the milk. Place the saucepan over medium heat and cook, whisking constantly, until the milk starts to simmer, 5 to 8 minutes. Remove saucepan from the heat.
Ladle about 1/2 cup of the hot milk mixture into the egg yolks in a thin stream while whisking to keep the eggs from curdling. Pour the milk-egg mixture back into the saucepan and whisk to combine.
Place the saucepan over medium-low heat and cook, stirring with a rubber spatula, until the pudding starts to bubble and thickens, 1 to 2 minutes. Remove from the heat and stir in the butter pieces, 1 teaspoon of vanilla extract, and the almond extract.
Pour the pudding into a bowl (if some of the eggs have curdled in the pudding, strain it through a mesh strainer). Cover the pudding with plastic wrap, placing wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate for at least 2 hours or up to 2 days (the pudding will thicken as it cools).
Place half of the cake pieces in the bottom of a trifle dish or divide among six 12-ounce glasses. Top with half of the pudding, half of the strawberries and half of the raspberries. Repeat layers with the remaining ingredients. Cover and refrigerate for at least 4 hours or up to 1 day.
Shortly before serving, make the whipped cream: In a large bowl, combine the whipping cream, the remaining 1 tablespoon sugar, and remaining 1 teaspoon vanilla extract. Using a stand mixer or handheld electric beater, beat until medium peaks form (peaks slightly fall over). Dollop the whipped cream over the trifle and sprinkle with sliced almonds.
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