White Chocolate Raspberry Trifles . . . from Kristan of Confessions of a Cookbook Queen

So, remember that I told you we're doing photography for the book this week?  Well, I have two super special guest posters here while I'm, um, up to my elbows in icing.

Meet Kristan, from Confessions of a Cookbook Queen.  Kristan's blog comes with a warning....do not read in a public place unless you want to have people staring at you while you sit by yourself laughing out loud with tears streaming down your face. (Trust me.) Kristan's blog is hilarious...and delicious.

One more thing....I've had the pleasure to meet Kristan and she is just as funny & adorable & sweet in person...and she really does sparkle...and carry fruit roll-ups in her purse...and smell like sugar.  I love her.  You will, too.

Hi Bake at 350 readers!!

I'm Kristan from Confessions of a Cookbook Queen, and I am so excited to be posting for Bridget today. Besides being a fabulous blogger and a talented cookie decorator, Bridget is also one of the sweetest people I've ever met.

And she's tall. And wears cute clothes. And has pretty, curly hair.

I sort of have an obsession with people who have naturally curly hair, because when I was in junior high and high school I wanted curly hair more than anything. I'd wash my straight hair every night, then spray it with gel and roll it up in pink sponge rollers. It took forever and was basically impossible to sleep on. But, I was dedicated.

Then one day my 10th grade year, I rushed into Health Class and flopped into my chair, not realizing that my giant mass of waist length curls had landed on the desk of the boy behind me.

Who just happened to be majorly hot and drove a motorcycle to school. And also, I had never talked to him. Ever.

So I froze. I was too nervous to even move my hair or speak to him, so I sat there hoping that he would say something. And hopefully, that something would be about how beautiful my hair was and how he wanted to spend the rest of his life braiding it or whatever.

But when he spoke up...there were no romantic whisperings. He was kind of irritated. When I turned around to respond, I saw that my hair had taken over his entire desk. Like a giant desk hair monster or something.

Seriously, why hadn't anyone ever told me that my curly hair was HUGE???? So awkward.

And that was the end of my curls.

But the thing with Bridget is that she has the hair I had IMAGINED myself having. Only, mine was made up in my mind and hers is cute and real.

Also, when I said earlier that I was obsessed with Bridget's hair, I meant the good, wholesome kind of obsessed. Not creepy shrine and black and white photos pinned up on the walls obsessed. So...yeah.

Anyways. Bridget did a guest post for me awhile back and she made beautiful Chocolate Raspberry Truffles using her favorite recipe for Raspberry Sauce. So when she asked me to do a post for her, I knew I wanted to make a recipe using her Raspberry Sauce as well. I've been meaning to try it for ages and this gave me the perfect excuse.

These trifles are layered with yellow cake, white chocolate mousse (sort of) and Bridget's Raspberry Sauce. They're quick, easy, and super schmancy.

(click here for printable recipe)


2 oz white chocolate (I used part of a Ghiradelli baking bar)

8 oz tub Cool Whip

Yellow cake, baked and cooled (I used Duncan Hines mix and baked it in a 10x15x1 inch jelly roll pan so it would be thin)

A batch of Bridget's Raspberry Sauce, cooled

Thaw Cool Whip in the fridge. Once it's completely thawed, place white chocolate on a plate and melt in the microwave. Mine took about 2 minutes to completely melt. Allow to cool for a few minutes, then stir the melted chocolate into the Cool Whip. Once it's fully combined, put your trifles together.

Using a small round cutter or a glass, cut circles of cake that are the same size or a bit smaller than the bowls you will be using. Layer a spoonful of raspberry sauce, the white chocolate "mousse", cake circle, more mousse, and top it off with another spoonful of raspberry sauce.

Serve to fancy people.

Or do what I did and eat it for lunch. Delicious!!

Thanks so much to Bridget for letting me visit and I hope to see you over on my blog, Confessions of a Cookbook Queen. Have a fabulous day!!
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