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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 12 |
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This recipe resulted from combining my favorite parts of many trifle recipes I have used over the years. You can thank Paula Deen for the custard portion, it is from her Banana Pudding recipe. My family always has this for dessert on Christmas Eve. It makes a beautiful presentation in a trifle dish. Ingredients:
1 (18 1/2 ounce) package cake mix (recommended -- duncan hines moist deluxe butter recipe gold) |
1/2 cup dry sherry |
1 (5 ounce) box french vanilla instant pudding |
1 (8 ounce) package cream cheese, softened |
1 (14 ounce) can sweetened condensed milk |
1 (12 ounce) container frozen whipped topping, thawed and divided |
1 (12 ounce) package frozen strawberries |
1 (12 ounce) package frozen blueberries |
1 (12 ounce) package frozen raspberries |
Directions:
1. Butter and flour a 13 by 9-inch baking pan. Prepare the cake according to package directions, but use 1/2 cup of the sherry in place of 1/2 cup water. When baked, let cool in the pan for about 10 minutes, then invert onto a wire rack to cool completely.
2. Cut the cake into large chunks, about 1 1/2 inches wide and set aside.
3. In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer. Using another bowl, combine the cream cheese and condensed milk together and mix until smooth. Fold 1/2 the whipped topping into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and stir until well blended.
4. To assemble: In the bottom of a trifle bowl or a 13 by 9-inch disposable aluminum foil pan, layer 1/3 of the cake cubes, 1/3 of the berries, and 1/3 of the custard. Continue layering, ending with custard. Refrigerate for at least 4 hours before serving. Serve with remaining whipped topping if desired.
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