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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Best approximation of my sister's authentic English Trifle. She used sponge but Jamie likes pound cake. If you use Angel food cake it has MANY fewer calories! Ingredients:
cake (1 pound cake) |
1 pint strawberry |
1 pint blueberries |
1 pint raspberries (optional) |
1 (15 ounce) can diced peaches, in heavy syrup |
1 (5 ounce) box jello vanilla instant pudding mix |
3 cups milk |
Directions:
1. Slice pound cake into 3/8 slices. You can also cube it, or substitute leftover stake cake or Angel food cake, either slices or cubes.
2. Make pudding according to directions- add 3 cups milk and whisk until blended.
3. In large (2-3 qt) ideally glass bowl, layer as follows:.
4. cake, fruit, pudding, finishing with pudding on top. Drizzle some of the heavy syrup (from peaches) over the cake layers to moisten, but not make mushy.
5. After each cake layer press down to help air escape.
6. Garnish with a fanned strawberry and a couple of blueberries, and perhaps a mint leaf or 2 if you have them about.
7. Choices of fruit are up to you- and you can do some very elegant things with arrangement and layering, or just mix it all up.
8. Best to let it set for a few hours.
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