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Fruited Trifle Recipe

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

Contributor:  
Contributor:  
Susan Privot
Added: Wednesday, January 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large Sarah Lee Pound cake
2 large boxes vanilla cooked pudding mix; prepared using 1/2 milk and half 1/2 and 1/2; then chilled
2 cups whipping cream
1 packet of whipping cream stabilizer
1/2 c powdered sugar
1 tsp vanilla
2 boxes fresh strawberries
1 container frozen strawberries in syrup
1 container frozen raspberries in syrup
1/2 c brandy
Trifle bowl or clear bowl

Directions:
Directions:
- Prepare pudding; set aside.
- Prepare whipped cream - Whip cream, stabilizer, sugar and vanilla till stiff peaks form; set aside.
- Combine thawed strawberries in syrup; raspberries in syrup and brandy.
- Slice pound cake into 1/2" slices.
- Rinse and half strawberries; reserve a few nice whole ones for top.
- Layer trifle dish as follows:

Bottom - 1 layer of pound cake; 1 layer thawed raspberry/strawberry/brandy mixture (be sure to add a little juice to top of pound cake for flavor); 1 layer strawberries; 1 layer pudding; repeat; cover and chill 6 hours or overnight.

Top with a few nice strawberries and serve. yummy!


Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
Great holiday dessert

 

 

 

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