Print Friendly Recipe
- 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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