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English Trifle |
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Serves: 10 Print this RecipeAny kind of fruit and red gelatin may be used in this recipe. 2 cups sponge cakes stale 1 16-ounce can fruit cocktail 1 3-ounce package gelatin cherry 1 3-ounce package instant vanilla pudding 2 cups milk cold 2 cups whipped cream 1/2 cup walnuts chopped 3 tablespoons chocolate, grated 10 red maraschino cherries Line bottom of glass serving bowl with pieces of sponge cake (may substitute with vanilla wafers). Drain fruit and arrange over cake. Make gelatin according to package directions, and while still warm, pour over the cake and fruit. Allow to set. Make vanilla pudding by beating pudding powder into cold milk. Pour over set gelatin. Cover with plastic wrap and refrigerate. When ready to serve, whip cream and spread over top of pudding. Decorate with chopped nuts, grated chocolate, and maraschino cherries. Note: For a true English trifle, use Bird's Custard powder instead of vanilla pudding, which is available at many food stores in gourmet or imported-foods section. Prepare according to directions on package. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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