Description:

A rich layered dessert of cake, fruit and cream.

Source:

mhb from nj

Serves/Makes:makes 8 servings

Ingredients

• 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

Preparation

• 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.

Comments

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.