Do you think I trifles much? I’ll have to say I come by it naturally though. My grandpa Theron (grandma Betty’s husband) loved layered desserts. He especially loved this dessert, but with bananas.
Strawberries are in season though, and during strawberry season it’s the law to use strawberries in anything possible.
The pudding layer for this trifle is a little different than other trifles I made in the past, and it is what really takes this trifle over the top.
Also, using vanilla wafers instead of angel food cake or pound cake it also an awesome idea. You can use a giant trifle dish like I did or make individual sized ones in wine glasses or martini glasses. (I left out the vanilla wafers in my individual sized one. I made it for my Grandma Coco, who needs to eat gluten free.)
In a medium bowl combine the water and sweetened condensed milk. Stir in pudding mix until well mixed. Chill for 10-15 minutes or until almost set. While the pudding mixture is chilling, beat the heavy whipping cream to stiff peaks. Fold pudding mixture into whipped cream.
Line the bottom of a trifle dish with vanilla wafers, top with half of the pudding mixture, 1 cup of sliced strawberries, and about half of the cool whip. Repeat.
We all know that my Grandma Betty was an awesome cook. I’ve featured a few of her recipes her before and this one is another winner.
Now this quiche doesn’t have a crust, so I guess it is more like a frittata. But my G-Betty called it a quiche so that is what I’m sticking with!
This recipe is so versatile. You can cut it into little squares and serve it as an appetizer (like I did), it makes a great addition to any brunch, or serve it as dinner with a light salad. Just don’t forget the salsa! I like to use Pace. But please make sure it’s at least the medium spicy. The mild is really just for wimps!
The two different types of corn and the addition of cornmeal gives this quiche great flavor and texture!
In a small saucepan, cook the onion in the butter. Once the onion in soft stir in the green chilies. Let cool.
As the onion mixture is cooling crack the eggs into a large bowl.Mix them up a little bit. Stir in the defrosted frozen corn, creamed corn, cornmeal, both cheeses, salt, and Worcestershire sauce. Stir in the cooled onion mixture. Add in the bacon if using.
Spray a 7x11 baking dish or 9x13 baking dish with non stick cooking spray. Spread the quiche mixture evenly into the pan.
Bake for 45 minutes to one hour for the 7x11 baking dish and 30 minutes for the 9x13. You want it be a little browned and not jiggly anymore. Let cool slightly before cutting.