For the past 12 years, I have spent Valentine’s Day with my grandmother, Gloria. She’s 99 years old and it’s by far her favorite holiday on Earth. My husband and I like to treat it like an event. We drive up for the weekend, decorate her house, exchange cards, and have a fancy dinner with champagne. Her favorite part of the night, of course, is dessert. I always try to bring something fun and different each year like limoncello tiramisu or chocolate swans pastries. Sadly, this will be a socially distanced Valentine’s Day, but that won’t stop me from making sure she gets her sugar fix. So, with the help of my mother, I’ll be making a new and fabulous creation that will put a huge smile on her face…a chocolate trifle. Trifles are layers of cake, fruit and cream that can be made in lots of different ways. A dish like this is all about presentation and its best served in a tall clear glass piled high with whipped cream and fruit. It hopefully becomes a new favorite in your home. Happy Valentine’s Day!!!
Gloria’s Valentine’s Day Trifle
You will need
- 4 oz. Cream cheese, soft
- 1/2 Stick of butter, soft
- 1/2 C. Powdered sugar
- 1 – 3.9oz Package Chocolate instant pudding
- 2 C. Milk
- 8 oz. Cool Whip (1 tub), divided
- 1/2 Pound cake, (store bought) cut up into 1/2 inch cubes
- 1 C. Raspberry dessert topping
- 1/2 C. Dark rum (optional)
- 1 C. Fresh raspberries or sliced strawberries for garnish
Putting it together
In a medium-size bowl, whisk the milk and chocolate pudding together until well combined, about one minute. Cover and place the pudding in the fridge until needed. Using a hand blender, mix the cream cheese, powdered sugar, and butter together in a medium sized bowl until smooth (Make sure the butter and cream cheese is soft or it will come out lumpy). Add the chocolate pudding and mix well, then fold in half of the Cool Whip. Chill the pudding until you’re ready to serve.
In a parfait glass (or something close to it) place 3-4 cubes of pound cake. Drizzle a light teaspoon of rum over the cake, along with a teaspoon of raspberry sauce topping. Then add a layer of the chocolate pudding mix and repeat the layering until the glass is full. Top it with more Cool Whip and fresh raspberries or strawberries.
By Stephanie Seaberg, Resident since 2010
Stephanie Seaberg has lived in the East Bay for the last 30 years, and is a SRVHS Alumni. Steph is a play-writer and director for Theater Performance Workshop, KAOS Camp, and Golden Oak Montessori. Steph lives for cooking, theater, photography, travel, and singing.