"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

English Trifle Recipe

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This recipe for English Trifle, by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katherine Liner
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 (4.6 oz.) box vanilla pudding (i.e., Jell-O Cook & Serve®)
8" pound cake, sponge cake or lady fingers
½ cup seedless raspberry jam
½ cup Sherry or Marsala
2 (6 oz.) cans crushed pineapple in juice, drained but save juice
10 oz. frozen raspberries
1 or 2 bananas, sliced
1 cup whipping cream, whipped
¼ almonds, slivered (toasted if you like)

Directions:
Directions:
Cook pudding per package instructions. Slice sponge or pound cake into 1/4 inch slices. Spread cake slices with raspberry jam, then sprinkle with Sherry or Marsala and pineapple juice (from the canned pineapple). Line bottom of a trifle or glass bowl with cake. Cover with pudding, raspberries and pineapple. Repeat cake, pudding, raspberry and pineapple layers until the bowl is full or your are out of ingredients. Refrigerate overnight or several hours before serving. Before you serve, top with bananas, whipped cream and almonds.

Personal Notes:
Personal Notes:
This is a classic and looks great in any glass bowl. Since the dish is better when it has had time for the flavors to meld, it is the perfect dessert when you need to make your dessert the day before. While the classic dish calls for sponge cake, pound cake holds and tastes better.

 

 

 

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