First of all, Happy Mother’s Day to everyone! I wondered if the hub would actually recognize my first unofficial mother’s day, and he did! I received a beautiful bouquet of flowers (in a box..? from FedEx? on the front door step?) yesterday, and I was just thrilled. Sometimes, I wonder if he forgets that I’m pregnant, which is hard to imagine given my various food and restroom needs that I remind him of throughout the day (and even the night)!
I of course also sent my mom a card, but what really made her day was a Facebook tribute with the following pictures. She just LOVED that, and I loved showing off pictures of my beautiful mother! Hopefully, I will maintain my style and youthful look once motherhood actually hits, just as she did.
I’ll start “maintaining” my look AFTER the baby comes, because in the meantime, pregnancy is just too good of an excuse to eat LOTS of dessert. So guess what I did yesterday? I made an entire bowl of dessert pretty much just for myself. This is one of those desserts you typically make for a crowd, but I just made it for me. And it will probably last one more day, which is sad (not because I ate it all, but because it will be over- do not misunderstand!)
This recipe is pretty incompetent-cook friendly as it simply involves preparing instant pudding and whipping the heavy cream. Otherwise, as long as you can slice store-bought angel food cake and strawberries, you’re good to go!
As you can see, once you serve it up, it loses all its presentation points, but it is SO delicious that you get over that pretty quickly. A friend of mine will make individual servings in jars. I made an individual serving in a huge mixing bowl. Whatever floats your boat.
1 store-bought angel food cake (you may also use pound cake)
1 pint heavy whipping cream
1 large box instant vanilla pudding
3 cups cold milk
2 packages strawberries
Prepare the pudding and the whipped cream. Meanwhile, rinse and slice the strawberries. Then, layer the trifle bowl, starting with rough slices of angel food cake (so it completely covers the bottom), one third the pudding, one third the strawberries, and one third the whipped cream (assuming your bowl is the same size from top to bottom, unlike mine). Continue layering until you use all of the ingredients, finishing with the whipped cream. To decorate the trifle, you can save a few strawberries for garnish on top! Refrigerate for a few hours before serving so that the angel food cake will soften up.