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ENGLISH TRIFLE 1 golden pound cake or ladyfingers 12 oz. black raspberry preserves (or any other flavor preserves) 1 small can crushed pineapple (optional), well drained 1 pkg. instant vanilla pudding (or custard) prepared according to directions 12 oz. whipping cream whipped and flavored with 1 tsp. vanilla slivered almonds Generously spread half slices of pound cake or split ladyfingers with preserves. Arrange a single layer in bowl. Top with pudding. Sprinkle with drained pineapple. Top with generous layer of whipped cream. Repeat layers finishing with whipped cream. Swirl preserves lightly on top layer of whipped cream and finish off with a sprinkle of slivered almonds. Note: It is important to use real whipping cream as substitutes lack volume to sit very long. If it is necessary to use Dream Whip or Cool Whip, the trifle will not keep overnight, but will separate. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |