English Trifle - cooking recipe

Ingredients

8 or 9-inch white or yellow cake layer
1/2 c. raspberry, grape or plum jam
1/4 to 1/2 c. sherry
16 oz. can fruits for salad, drained
1 pkg. vanilla pudding and pie filling mix
2 1/2 c. milk
1 c. whipping cream
1/4 c. powdered sugar

Preparation

Split cake into two layers.
Fill with jam.
Cut or break into 12 to 15 pieces.
Place in 2 to 2 1/2-quart serving bowl.
Sprinkle sherry over cake.
Spread fruit over cake pieces.
Cook pudding as directed on package using 2 1/2 cups milk.
Cool to room temperature, pour pudding over fruit and cake.
Cover with plastic wrap and refrigerate at least 8 hours.
Three to four hours before serving, whip cream and sweeten with powdered sugar.
Spread over pudding.
Yields 6 to 8 servings.