English trifle

English trifle

Ingredients/Components

• milk
• almond extract - 1 tsp
• sliced almonds - 1 Tbsp
• orange juice - 1 c
• whipped topping, thawed - 8 oz
• pkgs - 3 10
• cans sliced peaches - 2 16
• Sara Lee frozen pound cake small size - 1 item
• large vanilla instant pudding 6 serving size - 2 pkgs

How to make english trifle:

Thaw strawberries. Drain peaches. Cut pound cake in half lengthwise. Cut each half crosswise into 1/2-inch thick slices.

In a medium bowl, prepare vanilla pudding using only 3 1/2 cups of milk and add almond extract. Fold in 2 cups of thawed whipped topping and blend. Reserve the remaining topping for garnish.

Drain syrup from on packet of strawberries into a 2 cup measuring cup and add the one cup of orange juice. Drain the remaining 2 packets of strawberries and reserve the juice for another use.

In the bottom of a large glass bowl, spread about one cup of vanilla cream. Arrange 1/2 of the pound cake slices over the cream. Drizzle orange juice mixture over the pound cake to moisten. Top the pound cake with half of the sliced peaches. Spread with half of the remaining cream. Top with all three packages of strawberries. Arrange the remaining pound cake over the strawberries. Moisten the pound cake with orange juice mixture and then top with the remaining almond cream. Arrange the remaining peaches around the edge of the bowl. Spoon the reserved topping in the center of the peaches and sprinkle with toasted almonds. Refrigerate. Makes 16 servings.

Recipe categories: Desserts, Eggs/dairy, Fruit.