"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

Trifle Recipe

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This recipe for Trifle, by , is from What's Cooking In The Neighborhood , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Geneal Smith
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 pkg. raspberry jello
1 1/2 c. boiling water
2 pkg. frozen raspberries, thawed
2 pkg. frozen strawberries, thawed
1 pt. vanilla ice cream
3 bananas
3/4 c. pecans
1 large or 2 small angel food cakes
Double recipe of quick tapioca
1/2 pt. cream, sweetened and flavored well.
1 small Hershey's bar

Directions:
Directions:
Dissolve 2 pkg. raspberry jello in 2 1/2 c. boiling water. Add frozen raspberries and strawberries thawed or use fresh. Add 1 pint vanilla ice cream while jello is hot. Be careful; stir gently so fruit remains whole.
Add bananas, cut in 1 inch pieces and cut in fourths and pecans. Put in fridge and let set good (like overnight). Bread 1 large or 2 small angel food cakes into bite-size pieces and put on top of jello. Make a double recipe of quick tapioca pudding; let cool, but do not stir until ready to add to trifle ( about 20 min.) Pour tapioca on top of cake, working down in between pieces of cake.
Whip 1/2 pint of cream, sweetened and flavored well, and pout on top. Grate 1 small Hershey's bar on top Put in fridge for 12 hours.

 

 

 

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