English Trifle
English Trifle is an moderately easy dinner. Made with raspberry jam, 2 (10 3/4 oz.) sara lee pound cakes, 2 (16 oz.) cans sliced freestone peaches, thawed and drained, 2 (10 oz.) pkg. frozen strawberries, thawed and drained and 2 pkg. frozen raspberries, thawed and drained (optional), this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Use a crystal trifle bowl or small punch bowl and make 2 layers by using 1/2 of the ingredients for each layer.
Split the pound cake horizontally.
Spread with raspberry jam and put the 2 layers together like a sandwich.
Slice the (sandwich) cake vertically about 1/2 to 1-inch apart.
Dip into sherry wine and lay slices in bottom of glass dish.
Make vanilla instant pudding with 2 1/2 cups milk.
Pour over cake.
Add a layer of well drained peach slices, strawberries and raspberries.
Top with Cool Whip and whole strawberries (fresh or frozen).
Serves 20 or more.
π· Perfect Pairings
Complete your meal with these
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