A recipe you’ve never heard of before: Trifle Cobbulee!

I recently saw a trifle recipe which included cream cheese — and I firmly believe that there is no recipe in the world that can’t be improved by adding cream cheese!

But I already had a “light” trifle recipe that we really liked (recipe), so I took the two recipes and “cobbled” them together.  When I did that I told Hubby that I need to come up with a unique name for  the “cobbled” recipe and he decided that the perfect name was Trifle Cobbulee!  So that’s where the name came from — blame him. (He pronounces cobbulee like brulee.) Don’t try to look it up!!

Trifle Cobbulee

Cake:

Mix dry Betty Crocker angel food cake mix with a 20 oz. can of crushed pineapple, undrained. Mix with a spoon for 100 strokes, then pour into an ungreased 12×17.5 jelly roll pan (edged cookie sheet). Note that this is a little larger than a “normal” jelly roll pan and the cake just fits. Bake at 350 degrees for 20 to 25 minutes until golden brown. Set aside to cool.

Berries:

Clean and quarter at least two cups or more of fresh strawberries. Put in bowl and sprinkle with sugar. Set aside.

Pudding:

Beat 8 oz. of room temperature 1/3 less fat cream cheese in a mixing bowl. When it is “fluffed”, continue mixing as you gradually add one cup of 1 percent milk. Then add a small box of instant fat-free, sugar-free vanilla pudding and beat for two minutes.

Assembly:

In glass, straight-sided salad bowl, place 1/3 to 1/2 of the cake torn into small pieces in the bottom. Then spread half the pudding over that. Next cover the pudding with half of the berries. Next add a layer of light Cool Whip. Repeat layers.

Refrigerate at least an hour before serving. Enjoy!

 Sandy’s notes:

 I had about a third of the cake left after assembling this.

 I plan to try raspberries next time — and add some of my newly purchased raspberry liqueur!

6 Responses to A recipe you’ve never heard of before: Trifle Cobbulee!

  1. Linda says:

    Oh, that does sound good. And not too difficult. Maybe I’ll try it…someday. 🙂

  2. Yum, that sounds delish! I just might make this for the fourth of July–and yes, with raspberries! They are my favorite berry!

  3. Hilary says:

    Look who’s blogging! 😉

    Sounds yummy, Sandra. And the name is great!.

  4. Sandra says:

    Linda — At our age, we really need to stop saying “some day”, don’t we. 🙂

    V — Let me know how it is with raspberries — I THINK it will be wonderful, but I am occasionally wrong. 🙂

    Hilary — You jump started me — let’s see how log it lasts. I’ll tell Hubby the name he came up with has at least one “fan”. 🙂

  5. Maddy says:

    100 strokes…..how lovely for the Angel, also very precise.

  6. Sandra says:

    Maddy! How nice to hear from you!

    Re the 100 strokes, I don’t know how “lovely” that would be for the “angel” — that’s quite a beating! 🙂

    I’m guessing the author of the recipe was supplying an easy way to make sure the cake is well mixed. And I LIKE a recipe that doesn’t make me guess! 🙂

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