Christmas Trifle Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 10 oz. Sara Lee pound cakes (thawed)
1/2 cup raspberry jam,
2 pkgs. cooked vanilla pudding (cooled)
6 tablespoons cream sherry (Harvey's Bristol Cream, not cooking sherry)
10 oz. frozen strawberries, thawed, halved, and drained,
10 oz. frozen raspberries, thawed and drained.
5 tbsp. confectioners' sugar
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Directions: |
Directions:Cut the pound cakes horizontally in half and then into 1/4 inch slices,
Spread out and let dry for 1/2 hour,
Spread a layer of the raspberry jam on half the slices and top with a plain piece of cake, making "cake sandwiches".
Using a deep dish glass trifle dish, spread the bottom with a layer of vanilla pudding.
Make a layer of cake sandwiches on top of pudding.
Sprinkle with two tbsp.. of the sherry,
Make a layer of custard.
Toss the strawberries with 1 tablespoon of confectioners' sugar and layer them over the pudding,
Follow with a layer of the cake sandwiches, 2 tablespoons of the sherry, and 1/2 half the remaining pudding,
Toss the raspberries with 1 tablespoon of the confectioners' sugar and spoon over the pudding.
Cover with the remaining cake sandwiches, 2 tbsp. of sherry and the remaining custard. Refrigerate.
Whipped topping-
Whip the cream with 3 tablespoons confectioners' sugar and1 tsp. vanilla until soft peaks form. Spoon over trifle just before serving.
Garnish with fresh raspberries and/or strawberries. |
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Number Of
Servings: |
Number Of
Servings:10 |
Personal
Notes: |
Personal
Notes: Without the whipped cream, this can be made a day ahead of time.
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