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Scottish Trifle Recipe

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This recipe for Scottish Trifle, by , is from St. John Of The Cross Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Evelyn Hlabse
Added: Thursday, April 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 pkgs. of ladyfingers
1 jar of raspberry preserves (12 oz.)
2 pkgs. of frozen raspberries
2 cups of heavy cream
1 tsp. Vanilla
2 tbsp. Confectioner’s sugar
2 pkgs. vanilla instant pudding mix
1 cup dry sherry, rum, brandy or fruit juice

Directions:
Directions:
Make the pudding according to package directions.

Spread the ladyfingers with the preserves and place in a pretty
glass bowl with the preserves facing up. Sprinkle with the
sherry. Cut up most of the raspberries reserving a few for
decoration. Mix the raspberries with the vanilla and put on top
of the ladyfingers.

Very carefully pour the pudding over the raspberries. Make the
whipped cream (or use Reddi Whip or Cool Whip) and cover
the custard with it after the custard has cooled for an hour.


Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour plus a couple of hours in refrigerator
Personal Notes:
Personal Notes:
You can substitute strawberries for the raspberries if you wish.
You can also use chocolate pudding instead of vanilla - in fact
you can use any pudding you like but I prefer vanilla.

 

 

 

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