Anyone Make the Lime Berry Trifle Yet?

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Discussion Overview

This thread centers around experiences and opinions regarding the Lime Berry Trifle, particularly its preparation, travelability, and variations using different ingredients like sherbet and pudding.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, expressed concern about how well the trifle travels, particularly due to the use of softened sherbet.
  • Another participant shared their experience of a fellow consultant assembling the trifle at the meeting, suggesting it may not travel well because of the sherbet.
  • Several participants mentioned the idea of substituting key lime pudding for sherbet when traveling, noting it as a good alternative.
  • One participant reported a positive experience with the trifle made with sherbet, stating it was great and not mushy after being transported.
  • Another participant shared that their trifle was very citrusy and well-received after sitting for a couple of hours before serving.
  • One participant noted a negative experience, describing their trifle as mushy and unappetizing, leading to their family not enjoying it.
  • Another participant mentioned using orange sherbet instead of lime and found it to be a successful variation.
  • One participant indicated that their trifle made with rainbow sherbet traveled well and was impressive, suggesting that keeping it cold may help maintain its texture.
  • Several participants discussed their plans to try making the trifle for upcoming shows, expressing interest in both the sherbet and pudding variations.

Areas of Agreement / Disagreement

Views differ on the effectiveness of using sherbet versus pudding, with some participants advocating for the pudding as a better option for travel, while others had positive experiences with the sherbet. No clear consensus emerges regarding the best approach.

Contextual Notes

Participants shared personal experiences with the Lime Berry Trifle, discussing variations in preparation and outcomes based on ingredient choices and travel conditions.

Who May Find This Useful

Consultants looking for insights on preparing and transporting the Lime Berry Trifle, as well as those interested in variations of the recipe.

L
LisaVH
Messages
132
I have been asked to bring it to my next cluster meeting. I live about 20min from the director's house. I remember that it calls for softened sherbet. How well does this dish travel and how long does it last and still taste good.
 
A fellow consultant brought this to our meeting. She assembled it once she arrived. I don't think it would travel well because of the sherbet.
 
Someone else (I think it was Ann) suggested to substitute it for key lime pudding if you have to travel!!
 
We had it last night and the director who made it did it at home and brought it and was great.. the sherbet softened everything up but it wasn't mushy... It was SO good!
 
jenniferknapp said:
Someone else (I think it was Ann) suggested to substitute it for key lime pudding if you have to travel!!
Click to expand...

Key Lime Pudding instead of the sherbet - GREAT idea!!
 
  • Thread starter
  • #6
I think I will try the pudding. Thanks, guys!
 
Where do you get key lime pudding???
 
wal-mart. :D
 
We had it at my meeting last night. She followed the recipe and it sat for at least 2 hours before we dived into it. She made it in the afternoon before the party. It was good. Very citrusy!
 
Sounds yummy! Key lime pudding--yum!!!!!!!!
 
I made this last night...tasted great and I had it ready for at least 2 hours before I took it to our meeting. And on top of everything else (how nice it looked, how good it tasted) it was SO easy to make! I am totally going to do this at my March shows! Mine didn't look as nice as the catalog but it was still really pretty. Don't be intimdated by the recipe. It is very very easy. And I LOVED the Microplane for the zest!
 
love2cook05 said:
I made this last night...tasted great and I had it ready for at least 2 hours before I took it to our meeting. And on top of everything else (how nice it looked, how good it tasted) it was SO easy to make! I am totally going to do this at my March shows! Mine didn't look as nice as the catalog but it was still really pretty. Don't be intimdated by the recipe. It is very very easy. And I LOVED the Microplane for the zest!
Click to expand...

Did you use the sherbert or the pudding? I think I'm going to make this for my Open House but I'm not sure which to use.

Also, your quote.....I love that song. Makes me cry every time we sing it in service. :)
 
jenniferknapp said:
Someone else (I think it was Ann) suggested to substitute it for key lime pudding if you have to travel!!
Click to expand...
Yep- that was me! Key Lime pudding is usually with the other pudding mixes. If your grocery doesn't usually carry the "odd" flavors, you can ask the manager to order you a case, or check an online grocery.

Off topic- Jello had a Pumpkin Spice pudding as a limited edition flavor in the fall, that I thing would make awesome trifle with pound cake and apple pie filling.
 
Ooh, I hope they bring it out again this fall. That does sound good.
 
my director made at our meeting, and used the sherbert...and it was not firm or anything by the time we ate it...SO YUMMY though! I want to try it w/ the pudding. She actually demo'd it like we were her guests..its uses a LOT of products!! :)
 
It sounds like everyone else's trifle came out OK. I made it last weekend (with sherbet, not pudding) and it was really mushy! My family, who usually scarfs down all of my PC experiments, politely threw theirs away and no one came back for seconds!!!!

Any suggestions or ideas of what I might have done wrong??
 
I made it and it sat for a coupleof hours before we ate it nut it was AWESOME!!!!! I used orange sherbet instead of lime.I thought there was enough limeinthe filling and the orange was really good too.
 
I took it to a get together - made it with Rainbow sherbet that morning. Everyone loved it! It traveled easy and was very impressive. I had leftovers the next day & it wasn't mushy. Maybe if it's kept cold enough it doesn't get that way? It was actually fun to make! I will offer this to demo at my shows.
Joanne
 
PamperedChefDebi said:
Did you use the sherbert or the pudding? I think I'm going to make this for my Open House but I'm not sure which to use.

Also, your quote.....I love that song. Makes me cry every time we sing it in service. :)
Click to expand...

I used the sherbert.
 
ok... What did I do wrong? I made this up ahead of time and put it in my fridge for about 2 hours before serving. Out of 6 people only one was not gagging on the overwhelming lime flavor. It was horrible!!! I followed the recipe and even used rainblw sherbert instead of lime but you may as well have been sucking on a fesh lime. I swore off this recipe for shows. Now you all are saying it was delicious. I must have really goofed up!!
 
I need to try this. Maybe I'll get the ingredients for it tomorrow. My first March host already has this on her wish list (so of course I've already mentioned that she should get a friend to book in April!) & several others have commented on it. I want to make the trifle for my March shows now. I think maybe I'll try it first with sherbet (I'm thinking rainbow!) & then with pudding if I like it.
 
I made this and used the rainbow sherbert too, but I didnt use as many limes as it calls for. I had only 2 in the house and it came out fine, one for zest & juice and one for slicing for the decoration on the inside of the bowl. I also put it in the freezer and 1/2 hour before I was going to serve it, I took it out to sit.
So if you planning to travel with it, just put it in the freezer after you make it and it should be fine when you arrive.
 
kearstin said:
It sounds like everyone else's trifle came out OK. I made it last weekend (with sherbet, not pudding) and it was really mushy! My family, who usually scarfs down all of my PC experiments, politely threw theirs away and no one came back for seconds!!!!

Any suggestions or ideas of what I might have done wrong??
Click to expand...


Trifles are a bit mushy because the pudding or sherbet soaks into the cake. You might try one of the recipes with pudding. It could just be that your family isn't a trifle family.
 

Frequently Asked Questions

What ingredients do I need to make the Lime Berry Trifle?

To make the Lime Berry Trifle, you will need lime gelatin, fresh berries (such as strawberries, blueberries, and raspberries), whipped cream, and a pound cake or ladyfingers. You may also want to have some mint leaves for garnish.

How long does it take to prepare the Lime Berry Trifle?

The preparation time for the Lime Berry Trifle is approximately 30 minutes, but you should also account for chilling time, which can take about 2 hours or more to allow the gelatin to set properly.

Can I make the Lime Berry Trifle ahead of time?

Yes, you can make the Lime Berry Trifle ahead of time. It is best to prepare it a few hours in advance or even the night before serving to allow the flavors to meld and the gelatin to set completely.

What is the best way to serve the Lime Berry Trifle?

The Lime Berry Trifle is best served in individual cups or a large glass bowl to showcase the layers. Use a spoon to scoop out portions, and consider garnishing with additional berries and mint leaves for a beautiful presentation.

Can I customize the Lime Berry Trifle recipe?

Absolutely! You can customize the Lime Berry Trifle by using different flavors of gelatin, adding other fruits like peaches or kiwi, or even incorporating layers of yogurt or custard for added creaminess. Feel free to get creative with your ingredients!

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