ottom of a large wide trifle bowl.
Pour over the cherry
nch pieces. Line a glass trifle bowl with the sliced jelly rolls
cup water in a bowl. Place 1/3 cup
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.
Drain pineapple, reserving juice. Dip bananas in juice, drain and discard juice. Set aside pineapple, bananas, three red cherries and three green cherries. In a bowl, whisk the eggnog and pudding mixed for 2 minutes or until slightly thickened.
Place half of the pudding in a 4 quart serving or trifle bowl, layer with half of the bananas, pineapple, cherries, cake cubes and whipped topping. Repeat layers. Garnish with walnuts and reserved cherries.
Serves 16-20.
Note: This recipe was made with commercially prepared eggnog.
eat.
Pour into a bowl.
Cover surface with plastic
nd espresso powder in large bowl and stir until powder dissolves
br>Set aside.
Prepare Trifle Custard (recipe#59865): Whisk together
alf pint (2 litre) glass trifle bowl.
Sprinkle the sherry over
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.
Remove from heat. In a bowl, whisk remaining 1/2 c
boil.
In small bowl, stir egg yolks with a
Split the trifle sponges horizontally. Spread generously with
gg yolks in a large bowl and slowly add the sugar
First of all cut the trifle sponges in half lengthways or
elf to enjoy while making trifle.
For Pudding.
Mix
n the base of a trifle bowl or individual dishes. Mix 5tbsp
n a glass or metal bowl until foamy. Gradually add confectioners
Prepare cake according to package directions.
After cake has cooled, pull apart into medium size pieces and make a layer in your trifle bowl.
Add a layer of Cool Whip and drizzle with syrup.
Continue to repeat layers until all of the cake has been used.
After final layer of Cool Whip, decorate with colored sprinkles.
Mix pudding as directed on box.
In trifle bowl make a layer of Cool Whip.
Then make a layer of pudding then layer of broken up cookies.
Repeat layers ending with Cool Whip on top.
Garnish top with cookies.