English Trifle

* Exported from MasterCook *

English Trifle

Recipe By : Jean Thombs to Elizabeth Rodier, Aug 26, 1993
Serving Size : 1 Preparation Time :0:00
Categories : Cakes Dia's Scrap Book

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Angle Food Cake
- fresh baked or purchased.
1 jar Low Cal Raspberry Jam
1 large Sugar Free Raspberry Jello
(6 serving box)
1 large Pk Instant Vanilla Pudding
- Sugar free
1/2 cup To 1 c Dry Sherry
- not cooking variety
1 maraschino cheeries -- (1 to 3)
- with stems
3 Fresh mint leaves or
- similar garnish.
Cool-Whip Lite.

Takes up to two days to prepare properly Break angel cake in medium size pi
eces, spread each with small amount of Raspberry Jam, arrange in straight sid
ed glass bowl. Pour over the sherry and weight down lightly with saucer and
cover with plastic wrap, set aside for a few hours. After sherry has been abs
orbed, mix Jello according to directions, do not use ice. Pour over cake and
sherry in the bowl. Cover and place in refrigerator for several hours or over
night until jello is set. Before serving, prepare Vanilla Pudding mix and pou
r over top of jello, using a knife to slide down sides of bowl to allow som
e of the pudding to go down sides. Cover and chill again. Garnish with cherri
es and mint, or use some of the candied holiday fruits to decorate top of bow
l. When serving, be sure to slide spoon to the bottom of the bowl for each se
rving, not only for the colors of the different layers, but to be sure each s
erving gets the flavor of the sherry. Top!
!
with a small dollop of Cool Whip Lite.

If you're not watching sugar content or calories, the same recipe can be ma
de with regular jam, regular jello and regular pudding mix. Looks best in a s
traight sided glass bowl. This has been a family favorite for Christmas since
my childhood.

Source: Jean Thombs to Elizabeth Rodier, Aug 26, 1993

From Dia's Scrap Book busted by MC Buster 2.0d


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