n the bottom of a trifle bowl.
Layer 1/2
ach portion as directed in recipes.
Chocolate Chunk Cookies: Heat
ake Scottish Typsy Laird Sherry Trifle.
Put the sponge into
Break up ladyfingers and line bottom of trifle bowl.
Pour sherry over ladyfingers.
Cover ladyfingers with raspberry preserves.
Cover preserves with raspberries.
Distribute peaches over entire layer of raspberries.
Spread cooked and cooled custard over peaches.
Distribute sliced bananas over custard. Spread whipped cream over bananas and garnish with cherries and almonds.
Refrigerate until ready to serve.
2-cup serving bowl or trifle bowl. Refrigerate for 3 hrs
Break up the trifle sponges and place them in
4 hours.
Putting the trifle together: Place half of the
br>Set aside.
Prepare Trifle Custard (recipe#59865): Whisk together
Cut the trifle sponges in half and spread
ours or overnight.
Unmold trifle onto serving plate. In small
hours.
For the trifle:
Cut cake into 2
First of all cut the trifle sponges in half lengthways or
Break up the trifle sponges and place in a
ottom side of 14-cup trifle dish, pressing against side of
Cover and refrigerate.).
FOR TRIFLE:
Place half of pound
ool before assembling for the trifle.
To make the Pudding
To make mousse, beat cream in a bowl until it thickens. Gradually add sugar, beating until stiff peaks form. Set aside.
In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream mixture.
Assemble trifle by layering Lucky Leaf Premium Strawberry Fruit Filling, broken sugar cookies, white chocolate mousse, and whipped topping in a trifle bowl. Top with dollops of whipped cream. Refrigerate until ready to serve.
or 30 mins.
For basic shaped cookies, roll out dough
eat and add vanilla.
Trifle: Cut pound cake into 1
elf to enjoy while making trifle.
For Pudding.
Mix