Serves: 8
Total Calories: 393
1. Chill small mixing bowl.
2. In another small mixing bowl beat 1 cup of whipping cream, milk and pudding mix on low speed of electric mixer for 30 seconds or until combined. Increase speed to medium-high. Beat until mixture is very thick. Add sherry. Beat until combined.
3. Layer half of pudding mixture in crust. Gently spoon preserves on top. Sprinkle with half of almonds. Top with remaining pudding mixture. Refrigerate at least 3 hours or until set.
4. In chilled bowl beat remaining whipping cream, powdered sugar and vanilla on medium speed of electric mixer until soft peaks form. Gently spread over pie. Sprinkle with remaining almonds.
5. Garnish as desired. Store in refrigerator.
*NOTE: To toast almonds, spread evenly on baking sheet. Bake at 350°F for 5 to 10 minutes or until light golden brown, stirring once or twice
This Trifle Cream Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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