"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

English Trifle Recipe

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This recipe for English Trifle, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Audra Rose Bollard
Added: Thursday, June 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 large angel food cake (homemade or store-bought)
1 16 oz. bag frozen mixed berries
1 3 oz. package strawberry or raspberry jello
1 3 oz. package instant vanilla pudding
2 c. cold milk
2 c. heavy whipping cream
1 tsp. vanilla
1/2 c. sugar
1/8 c. chopped nuts
grated milk chocolate

Directions:
Directions:
Cut angel food cake into 1 inch cubes. Line the bottom of a large trifle dish or glass bowl with cake cubes. Layer frozen berries over cake cubes. Prepare jello according to package directions. Allow jello to set slightly (until syrupy). Pour jello over cake and fruit. Place trifle in refrigerator and allow jello to soft set (jello only needs to be firm enough to allow for the next layer to be spread on top of it). Beat vanilla pudding mix with 2 cups cold milk. Spread over jello layer. Beat together the heavy whipping cream, vanilla, and sugar until stiff. Spread over pudding layer. Garnish the top with chopped nuts and grated chocolate. Let dessert chill throughly before serving to allow jello and pudding layers to fully set.

Personal Notes:
Personal Notes:
This dessert is best made the same day it is to be served, although it should refrigerate at least 1-2 hours before serving. For a truly authentic English trifle use Birds Custard powder instead of the instant vanilla pudding and 2 cups milk. Prepare according to custard package directions.

 

 

 

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