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English Trifle Recipe

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

Contributor:  
Contributor:  
Judykay Kohler

Category:
Category:

Ingredients:  
Ingredients:  
Cubed angel food cake
2 pkgs frozen raspberries (as true English trifle is made with)
Sliced bananas
Small pkg raspberry jello
4 T lemon juice
3 small pkgs vanilla pudding
Whipped cream
Powdered sugar to taste

Directions:
Directions:
Layer angel food cake, frozen raspberries, and sliced bananas - you will want at least 2 layers. Take small pkg. of raspberry jello and dilute with only 1 cup HOT water. Add lemon juice. Let cool a little. (Prepare jello first then it is cool by the time you are ready to use it.) Pour over layers.
Don't panic if the bananas turn a little dark. Refrigerate overnight. When mixture is set, cover with instant vanilla pudding. (I use 3 small pkgs.) Pudding should be at least 1 inch thick - more if your bowl will allow. Before serving top with whipped cream. I use 3 1/2 pints of whipping cream about an hour or so before serving. Use powdered sugar to sweeten your whipped cream. Save some raspberries to garnish the top.

Number Of Servings:
Number Of Servings:
40

 

 

 

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