"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

English Trifle Recipe

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This recipe for English Trifle, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Janice Vold
Added: Saturday, May 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 - 4 firm bananas, peeled and sliced
1 pint raspberries
1 pint strawberries
1 pint blueberries
1 (3 3/4 oz.) pkg. pecans, chopped
1 (3 3/4 oz.) pkg. vanilla pudding
1 sponge or pound cake sliced
1 pint whipped cream

Directions:
Directions:
Mix together all fruits with the nuts. Prepare pudding as directed on package. Arrange a layer of sponge cake slices in a large glass bowl and top with a layer of the fruit and nut mixture. Continue in layers until about 2" from top of bowl. Spread pudding over trifle and mound with whipped cream. Place in refrigerator for 1 hour or more allowing flavors to mingle. To serve, spoon down through trifle so that each serving consists of whipped cream, pudding, fruit and cake.

 

 

 

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