Smith Trifle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large pkg red jello
1 large pkg green jello
1 large pkg vanilla instant pudding
1 cup of 35 % cream whipped with 2 tbsp sugar
2 or 3 pkg jelly rolls. If jelly rolls are not available can use sponge cake or pound cake. If using cakes slice and spread each piece with strawberry or raspberry jam.
1/4 cup sliced almonds
1/4 cup dry sherry
1 large clear, plain or patterned bowls as you have to see the layers
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Directions: |
Directions:Prepare the jellos and puddings according to package directions, refrigerate. Slice jelly rolls, toast almonds in sturdy fry pan - be careful they burn easily.
Line the bottom of the glass bowl with the jelly roll slices, sprinkle with sherry. Break up the red jello and spoon on top of the jelly rolls making sure to completely cover, repeat with the slices and then the green jello. Cover the green jello with more jelly roll slices and sprinkle with sherry. Spread the vanilla pudding on top of the jelly roll slices. Refrigerate. Just before serving cover with whip cream and sprinkle with toasted almonds. Best to make a day ahead to allow flavours to blend. |
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Personal
Notes: |
Personal
Notes: Kathryn & Gar made this and brought to the Smith Christmas for many years.
From Kathryn: I remember the first year Gar made it using Bird's Custard Powder. It was a big production because he didn't think 'stir constantly' actually meant stir constantly. The custard burnt onto the pot and it was down hill from there. Started over the next day and all was well. Don't know if Aunt Elda used sherry, but it is important.
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