"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Trifle Recipe

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

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 c. water
2 c. Eagle Brand Sweetened Condensed Milk
2 c. whipping cream
1 pkg. instant vanilla pudding mix (31/2) oz.
Pound cake or angel food cake (store bought is fine)
Bailey's Irish Cream
Fruit of your Choice

Clean fruit, cut cake into slices and brush with liqueur. Beat whipping cream and set aside. Mix pudding, milk and water and chill for 5 minutes. (NOT any longer). Layer cake, fruit, pudding and end with pudding.
Decorate with fruit.
Chill

Directions:
Directions:
Prepare vanilla pudding mix using eagle brand milk and water. Let rest 5 minutes. Layer pound cake, lightly brushed with Bailey's, pudding mix, and fruit in a Trifle bowl. End with fruit and refrigerate until time to serve.

Personal Notes:
Personal Notes:
This is a Ruthie recipe and is very good.

 

 

 

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