A Sweet for the Heat

I am by no means a baker. It's always been my theory that if I can manage to fill up the sink with every single measuring spoon, dish, pot, and pan from the kitchen just to end up with something that I could have bought at the store two hours earlier, then something has gone offtrack. I recognize that Betty Crocker has a talent that I will never have, and am satisfied with leaving it at that. However, everyone needs a few fallback plan just in case you're in the mood to be not only adventurous, but make a mess and end up with an incredibly easy but amazing dessert. And in summer, having a cold dessert recipe in your back pocket to serve at parties or picnics that can stand up to sitting out for a while is a good idea. The jury is still out on whether or not boiling water counts as cooking...

Recipe of the day: Raspberry Coconut Trifle

1  large (6 oz) pkg raspberry Jello

2 cups boiling water
2 cups very cold water

1 pint fresh raspberries, rinsed and dried

1 cup crushed Nilla wafers

2 4-cup Snack Packs (8 individual cups total) vanilla pudding

1 cup shredded sweetened coconut

1 large container Cool Whip 

Place jello into a medium heat-proof bowl. Carefully pour the boiling water over the jello and stir well to dissolve completely. Add the cold water and stir.

Place the raspberries in the bottom of a 2 quart trifle bowl. Pour the gelatin over the raspberries and place it in the refrigerator to set completely, about 4 hours. In a separate bowl, mix the pudding and the coconut together. Place in refrigerator to cool while the Jello is setting.

Once the Jello is set, sprinkle with crushed Nilla wafers on top of the jello. Next, gently layer the pudding mixture on top of the crumb layer. Top with Cool Whip. Refrigerate until ready to serve.