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"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

Raspberry Trifle Recipe

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This recipe for Raspberry Trifle is from Betty's Best and her Family's Favourites, 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!
Category:
Category:
Ingredients:  
Ingredients:  
Trifles vary greatly, but the general method is the same, namely: cake soaked in fruit juice or sherry with layers of fruit, jello and custard. The top is covered with cream and decorations such as slivered almonds and maraschino cherries.

1 Pound or sponge cake, cut into 1/2 inch cubes
Fresh raspberries and/or combination of other fruit
2 packages Raspberry jello
15 ounces vanilla Bird’s custard (such as Bird’s, above)
2 packages, 15 ounce cooked butterscotch pudding
Whipping cream
Directions:
Directions:
1. Place cake in a fairly deep glass dish, add raspberries.
2. Make jello and pour over cake and raspberries.
3. Let cool and set. Make custard, then cool, pour-over and gently fill in holes. Top with whipped cream, some fresh berries, etc.
Personal Notes:
Personal Notes:
“An all-time favourite at our family Christmas dinner, especially for the younger ones who did not like traditional Christmas Pudding which Grandma always made with a choice of Hard Sauce or Lemon Sauce.” – Bev

 

 

 

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