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

Trifle Recipe

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

Contributor:  
Contributor:  
Barbie Lewis Champlin
Added: Friday, September 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 Sara Lee Pound Cake or else make a yellow cake from a mix and cut in half

1 jar of frozen raspberry jam or store jam
1 package of instant vanilla pudding or homemade pudding

1 c. chilled whipping cream
1/4 c. sugar
1/4 c. slivered almonds, toasted if you like

Directions:
Directions:
If you make the yellow cake, bake cake in 9" x 13" pan. Cool. Cut cross wise in half. Reserve the other half for another dessert. (chocolate frosting on this is good) Cut remaining half into 8 pieces; split each piece horizontally. Arrange half of pieces in 2 qt. glass bowl, cutting pieces to fit in bowl. Spread half of jam on cake, (I sprinkle the cake with rum if serving to adults, then jam). Spread with 1 c. of pudding. Repeat with rest of cake- then (rum), jam, then pudding. Chill at least 4 hrs. Beat whipping cream and sugar, till stiff. Spread over trifle. Sprinkle with toasted almonds or fresh berries. You can use frozen strawberries or raspberries. Sprinkle the juice from berries on cake, then half of berries, then pudding etc.

Number Of Servings:
Number Of Servings:
8-10
Personal Notes:
Personal Notes:
Men especially like this dessert.

 

 

 

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