"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

English Trifle Recipe

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This recipe for English Trifle, by , is from The Zundel Family Cookbook 2009, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anne Nance

Category:
Category:

Ingredients:  
Ingredients:  
1 large box pound cake
2 large boxes instant vanilla pudding mix
6 cups milk
16 oz Cool Whip
1 pint fresh strawberries, sliced and sweetened with 1/3 cup sugar
1 pint fresh raspberries, sweetened with 1/3 cup sugar
1 pint fresh blueberries, sweetened with 1/3 cup sugar
fresh berries reserved for garnish

Directions:
Directions:
Combine milk and pudding mix. Cut cake into bite size pieces. Place 1/3 of cake on bottom of trifle bowl or large glass bowl. Place sweetened strawberries on top of cake. Put 1/3 of pudding mixture on top of strawberries. Cover with Cool Whip. Place sweetened raspberries on top of cake. Put 1/3 of pudding mixture on top of raspberries. Cover with Cool Whip. Place 1/3 of cake on top of Cool Whip. Place sweetened blueberries on top of cake. Put remaining pudding on top of blueberries. Cover with Cool Whip and garnish with fresh berries. Chill for 1 hour before serving. Serves 15.

 

 

 

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