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A rich layered dessert of cake, fruit and cream.

mhb from nj

Serves/Makes:makes 8 servings

  • 1 layer sponge cake or 1/2 tube chiffon cake
  • 1/2 cup (125 ml) raspberry preserves
  • 1/3 cup (80 ml) dry sherry (or 1/2 cup)
  • 1 17 oz (476 grm) can apricot halves, drained
  • 1 3 or 3-1/4 oz (91 grm) package regular vanilla pudding mix
  • 3 cups (700 ml) milk
  • 1 tsp (5 ml) vanilla
  • 1/2 cup (125 ml) whipping cream
  • 1/4 cup (60 ml) slivered almonds, toasted
  • Slice cake into thin fingers.
  • Spread half the fingers with preserves and top with remaining fingers to make sandwiches.
  • Place half the finger sandwiches, spoke fashion, in a 2 quarts (1900 ml) serving dish.
  • Sprinkle with half the sherry.
  • Repeat with the remaining cake and sherry.
  • Quarter apricots; place atop cake.
  • Cook pudding following the package directions, using the 3 cups (700 ml) milk.
  • Stir in vanilla.
  • While pudding is hot, pour over trifle.
  • Chill the dessert thoroughly.
  • Whip cream.
  • Garnish trifle with whipped cream and toasted almonds.
Trifle is traditionally made in a round straight sided, clear class dish. The layers look really pretty but, no matter how you serve it, it tastes great.Found in BETTER HOMES AND GARDENS ENCYCLOPEDIA of COOKING.

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