Directions: |
Directions:If using fresh berries, cut any large berries in half. Let the sugared berries sit at least 1 hour to macerate.
Find a pretty 2 qt. serving bowl, preferably clear class with fairly straight sides.
Drain the juice from the thawed fruit into a bowl and stir in the brandy. Cut large strawberries in half.
Cover the bottom of your serving bowl well with about ⅓ of the cake cubes. Sprinkle cubes with about ⅓ of the juice mixture, then strew on about ⅓ of the berries.
In another bowl, whisk the pudding mix and milk together, stirring well so no lumps remain. Immediately pour about ⅓ of the pudding over the berries. Use the rest of the ingredients to make two more layers of cake cubes, juice, berries and pudding. (You will need to do this fairly quickly so the pudding doesn't set.) Press down on the last layer of cake cubes to eliminate any air pockets. Cover the dish with plastic and let sit in fridge overnight.
If you are whipping your own cream, cover the trifle with whipped cream an hour or so before serving. If using canned whipped cream, spoon the trifle into bowls and top with cream as you serve it.
*You can use any kind of cake, store bought or homemade. |
Personal
Notes: |
Personal
Notes: This recipe is infinitely variable. Try out different cake, fruit and alcohol. One of my favorite versions uses chocolate cake, oranges, Grand Marnier, and fudge sauce as well as pudding.
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