equired.
To assemble the trifle, using a retty bowl (cut
n 3-quart bowl; sprinkle with sherry.
Blend custard powder
he jelly rolls into 1-inch pieces. Line a glass trifle bowl with
ugar Biscuits (recipe#59864): Brush tops of frozen biscuits with whipping cream
apacity). Brush with half the liqueur.
Make raspberry jelly according to
Make up raspberry jelly crystals according to pkt. Cover and chill 20 minutes.
Arrange lamington fingers over base of 12-cup serving dish.
Pour jelly over. Cover and chill 30 mins, or until jelly is set.
Beat chocolate instant pudding mix and 2 1/3 cups milk for 5 mins, or until smooth. Cover and refrigerate 15 minutes Spread over jelly.
Beat cream and 1/4 cup icing sugar until soft peaks form. Spread over pudding. Cover and refrigerate overnight.
Serve trifle topped with chopped Cherry Ripe bars.
Layer bottom of trifle bowl with sliced jelly roll.
Pour over sherry and leave to soak overnight in the refrigerator.
According to directions make one pint of custard and pour over soaked jelly roll.
Return to refrigerator to cool and set.
Cut each jelly roll in 3 pieces.
Line sides and bottom of casserole with jelly roll.
Pour half vanilla pudding over.
Put rest of jelly rolls on top.
Cover with remaining vanilla pudding. Top with Cool Whip.
At Christmastime, it's god to substitute egg nog for milk.
Slice cake and spread pieces with jelly or jam. Sandwich pieces of cake together and arrange pieces in bottom of glass trifle bowl or other glass serving bowl. Prepare the gelatin according to package directions and pour over cake. Refrigerate until set, 2 hours.
Pour prepared pudding or custard over the set gelatin. In a medium bowl, whip cream until stiff peaks form. Spread over pudding. Sprinkle with chocolate and chill in refrigerator until serving.
o longer glossy. Do this with each egg.
PLEASE NOTE
edium heat, combine the sugar with the lemon juice.
Cook
n a small saucepan melt jelly over moderate heat, stirring, and
ine a large baking sheet with parchment paper and set aside
Bake cake as directed on package and let cool.
Cut into slices or cubes.
Prepare pudding according to package directions.
Fold whipped topping into pudding, mixing well.
Cover bottom of trifle dish with cake pieces.
Next, cover cake pieces with pudding mixture.
Sprinkle toffee (Skor) pieces over pudding mixture.
Repeat layers 2 more times, ending with pudding.
Garnish with extra toffee pieces and some cake crumbs.
Chill at least 2 hours until set.
rom the ducklings. Rinse everything with running cold water and drain
br>Coat bottom and sides with breadcrumbs; shake out excess.
small saucepan stir together jelly, lemon peel, lemon juice, gingerroot
emaining 1/2 c milk with cornstarch, egg yolks, vanilla and
Grease baking sheet lightly with shortening .
For topping, combine
Break up the trifle sponges and place in a