"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Trifle Recipe

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

Contributor:  
Contributor:  
Connie Dixon
Added: Friday, July 14, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2 - 3oz. pkgs. raspberry Jell-O
1 1/2 c. boiling water
2 pkg. (10oz.) frozen raspberries, thawed
1 pint vanilla ice cream
2-3 bananas sliced
1 pint whipping cream
4 pkg. (3 1/4oz. each) vanilla pudding
2 small angel food cakes or 1 cake mix, cut cake in half

Directions:
Directions:
Dissolve Jello in boiling water. Stir in raspberries with juice and ice cream. Pour in bottom of large serving bowl or two smaller bowls. Allow to set in refrigerator. Slice bananas over top and break angel food cake into bite size pieces placing on top of bananas. Cook vanilla pudding according to package directions. Cool and pour over angel food cake Ė stir around a little (donít disturb bananas or Jello).
Just before serving top with whipped cream, sweetened and vanilla added. Garnish with maraschino cherries and/or slivered almonds.Allow to cool several hours. Serve cold.
Serves 12-15.

 

 

 

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