Tootie Frooties Trifle by Naomi Kress, West Jordan, Utah
Posted by Team Malt-O-Meal on January 9th 2009 in State Fair Recipes 2008
Serves 12
INGREDIENTS:
Pudding:
- ½ cup sugar
- ¼ cup cornstarch
- ¼ tsp salt
- 1 quart half and half
- 4 egg yolks, slightly beaten
- 1 tbsp pure vanilla extract
- 4 cups Malt-O-Meal Tootie Fruities cereal
INSTRUCTIONS:
- Blend sugar, cornstarch, and salt in a large glass microwaveable bowl. Add half and half and eggs. Stir well with a wire whisk. Microwave on high, stirring well after every minute of cooking time. Continue until thick and bubbly. Add vanilla and mix well. Let cool slightly. (important – or your cereal will melt away). Stir in Malt-O-Meal Tootie Fruities cereal. In trifle bowl, stick two rows of cereal along the bottom sides of the bowl with a dab of corn starch. Use once of each color and then repeat. Carefully spoon the pudding into the center of the bowl and push it to the sides with the back of a spoon to not disturb the attached cereal. Cover with plastic wrap pressed onto the surface. Refrigerate several hours or overnight.
Strawberry cream filling:
- 8 ounces fresh strawberries, chopped
- 2 tbsp corn starch
- ½ cup sugar
- ½ cup cold water
- Mix sugar, corn starch and water in a small sauce pan. Add strawberries and cook over medium heat, stirring constantly, until mixture thickens and boils for 1 minute. Remove from heat and chill thoroughly.
- 2 tsp unflavored gelatin
- 2 tbsp cold water
- ¼ cup boiling water
- ¼ cup sugar
- 1 cup whipping cream
- 1 tsp pure vanilla extract
- 1- 11 oz. can mandarin oranges, well drained
- Sprinkle gelatin over cold water in a small bowl, let soften for 1 minute. Add boiling water. Stir until completely dissolved. Cool slightly. In another bowl, stir together sugar, cream, vanilla, and strawberry sauce. Beat on medium speed of electric mixer until stiff. Add gelatin mixture. Blend well. Remove the plastic wrap from the pudding and place a layer of mandarin oranges on top. Let some touch the edges of the bowl. Add the strawberry cream filling and refrigerate several hours until ready to serve.
To serve:
- 1 cup whipping cream
- ¼ cup sugar
- 1 tsp pure vanilla extract
- 8 ounces fresh strawberrys, sliced.
- ¼ cup slivered almonds, toasted.
- In a small bowl, whip the cream until soft peaks form. Add sugar and vanilla. Continue whipping about one minute until sugar dissolves and cream holds soft peaks. Add a layer of sliced strawberries, and almonds on top of the strawberries cream filling layer. Then top with the whipped cream. Garnish with additional fresh strawberries.
