Jan 29, 2008

Mum's Trifle

My mum taught me how to make this a long time ago, its the easiest trifle recipe you'll ever see!

English Trifle

Prepare 4-serving package vanilla pudding and pie filling with milk as directed and set aside.

Cut an 8-inch sponge cake into 1-1/2 inch cubes. Place cake cubes in pretty 1 to 1- 1/2 quart glass bowl.

Stir together 1/2 cup orange juice and 1/4th cup of sherry wine: sprinkle over cake cubes. Combine 1/3rd cup red raspberry preserves and 2 tablespoons wine; spoon over cake.

Top with 1/2 cup of soft macaroon crumbs. Spoon on prepared pudding, covering cake completely.

Chill at least 2 hours minimum or preferred overnight.

To serve; Whip 1 cup of heavy cream; spread over pudding. Garnish with toasted almonds and stemmed maraschino cherries. Makes 8 servings.