Tipsy Jello Pudding Trifle |
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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 8 |
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A real showstopper! From my sis-in-law Ellen. Layers of jell-o gelatin, fruit, pudding or custard (try Dr. Oetker's different colored and flavored puddings), sherry doused ladyfingers, and whipped cream decorated with nonpareils make this fine dessert. Simple! The jell-o gelatin is prepared using half chilled red wine (or white wine or rose, depending on the flavor of jell-o used), and half boiling water. I used canned peaches but use what's in season or whatever fruit you prefer. (Note: Read the package of jell-o gelatin for a list of fruit not to use-some fresh or frozen fruits contain enzymes which will prevent the gelatin from setting properly). The whipped cream topping is decorated with colored nonpareils-it's fun to change up the colors depending on the occasion. A lovely addition to the dessert table-or to bring to potlucks. Cook time includes chill time. Enjoy! Ingredients:
about 36 ladyfinger (2 large packages) |
1/4 cup sherry wine (or more, to taste) |
1 cup red wine, cold (or white wine or rose, depending on the flavor of jell-o gelatin you are using) |
1 cup boiling water |
1 (3 ounce) pckg. raspberry flavor jello gelatin (or your favorite flavor) |
2 (16 ounce) cans peach slices, drained (or your favorite fruit, see note) |
2 cups prepared vanilla pudding (or your favorite flavor) |
1 vanilla bean, scraped (optional) |
1 pint heavy whipping cream |
2 tablespoons powdered sugar |
1 teaspoon pure vanilla extract |
colored sprinkles, to decorate (optional) |
Directions:
1. Line the bottom and sides of a trifle dish or large cut-glass bowl with the ladyfingers. Sprinkle them generously with the sherry.
2. Prepare the jell-o gelatin as per package directions, using red wine for the cold water. Refrigerate for 1 to 1 1/4 hours or until thickened. Then stir in half of the peaches. Pour into trifle dish and refrigerate 4 hours or until firm.
3. Meanwhile prepare the pudding according to package directions (at this stage you can add the vanilla bean seeds, if desired); spread over the gelatin.
4. Arrange the remaining sliced peaches on top of the pudding.
5. Whip the cream with the powdered sugar and vanilla (for best results, use a chilled bowl and beaters) until stiff peaks form; spread evenly on top of the trifle.
6. Cover and chill until serving time (up to 24 hours).
7. Just before serving, sprinkle the top with colored nonpareils, if desired.
8. Note: Do not use fresh or frozen pineapple or certain other fresh or frozen fruits, as the enzymes will prevent the gelatin from setting properly-canned fruits are fine (see the side of the jell-o gelatin box for a list of fruits not to use).
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