Photo by Anne Clark
Serves 8–10
2 cups frozen raspberries
1 16-ounce can whole berry cranberry sauce
1 cup heavy whipping cream
1 teaspoon vanilla
¼ cup confectioners’ sugar
1 angel food cake (store-bought or homemade), torn into pieces
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In a medium bowl, combine the raspberries and cranberry sauce and set aside, reserving ¼ cup for garnish. Whip the heavy cream, adding the vanilla and sugar during the final stages of whipping. Place half the angel food cake pieces into the bottom of an 8- or 10-inch trifle bowl, then layer with half of fruit mixture and half the whipped cream. Repeat with remaining cake, fruit and whipped cream. Garnish with reserved fruit mixture. Cover and refrigerate for 30 minutes before serving.
SUZANNE RINGGER, GREENVILLE