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English trifle

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Ingredients/Components

raspberry jam - 1 item
Sara Lee pound cakes - 2 3/4
cans sliced freestone peaches, thawed and drained - 2 oz
pkg - 2 oz
frozen raspberries, thawed and drained optional - 2 pkg
large boxes vanilla instant pudding - 2 item
bottle sherry - 1 item
large cartons Cool Whip - 2 item
milk - 5 c

How to make english trifle:

Use a crystal trifle bowl or small punch bowl and make 2 layers by using 1/2 of the ingredients for each layer. Split the pound cake horizontally. Spread with raspberry jam and put the 2 layers together like a sandwich. Slice the (sandwich) cake vertically about 1/2 to 1-inch apart. Dip into sherry wine and lay slices in bottom of glass dish. Make vanilla instant pudding with 2 1/2 cups milk. Pour over cake. Add a layer of well drained peach slices, strawberries and raspberries. Repeat. Top with Cool Whip and whole strawberries (fresh or frozen). Serves 20 or more.

Can make just one layer and put in crystal compote.

Recipe categories: Desserts, Eggs/dairy, Fruit.

Rating:

3.8

Average rating: 3.8, total votes: 6

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