English Trifle
Yield
1 cakePrep
30 minCook
10 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
|
*
|
| 1 | jar |
raspberry jam
|
*
|
| 1 | package |
jello
raspberry |
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 1 | cup |
sherry
dry |
*
|
| 3 | each |
maraschino cherries
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
angel food cake
|
*
|
| 1 | jar |
raspberry jam
|
*
|
| 1 | package |
jello
raspberry |
|
| 1 | package |
instant pudding mix, vanilla
|
|
| 237 | ml |
sherry
dry |
*
|
| 3 | each |
maraschino cherries
|
|
Directions
Break angel cake in medium size pieces, spread each with small amount of Raspberry Jam, arrange in straight sided 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 absorbed, 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 overnight until jello is set.
Before serving, prepare Vanilla Pudding mix and pour over top of jello, using a knife to slide down sides of bowl to allow some of the pudding to go down sides.
Cover and chill again. Garnish with cherries and mint, or use some of the candied holiday fruits to decorate top of bowl.
