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.
nch pieces. Line a glass trifle bowl with the sliced jelly
Let cool.
For the Trifle: In a small bowl combine
Mix cake according to pkg directions and bake in 9 x 13 pan.
Cool completely and cut into 3 inch squares.
Layer once in bottom of a large trifle dish or large clear bowl.
Prepare pudding as directed.
Spread half of pudding on cake layer.
Spread half of strawberries over pudding.
Repeat all layers.
Refrigerate a couple of hours.
Just before serving, spread Cool Whip over top and garnish with fresh strawberries.
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.
Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
Repeat the layers ending with crushed candy on the top.
Refrigerate the trifle.
Delicious!
hipped topping.
To assemble trifle, place 1/3 of the
Mix pudding/pie filling with milk and beat until its dissolved. Let stand a couple of minutes so it will stiffen a bit.
Add Whipped Topping and whisk in until completely blended.
Place half the crushed wafers in the bottom of a trifle bowl.
Place some of the pudding mixture on top of wafers and carefully spread.
Layer cake pieces on top of mixture followed by layer of strawberries.
Repeat and if you have any pudding mixture left dollop on top of berries.
Top with walnuts, optional.
Make the cake in a bundt pan according to package directions. Let cool completely. Remove lids from frosting and microwave for 10 seconds. Stir. Pour slowly over the cake to cover. Now take your green spray frosting and make 3 holly branches in several spots on the cake. Top with 2-3 red hot candies in the middle. And there you have an easy, adorable Christmas cake!
2-cup serving bowl or trifle bowl. Refrigerate for 3 hrs
Break up the trifle sponges and place them in
Mix milk and Jell-O pudding. Beat with a whisk until well blended. Mix with 1 bowl Cool Whip. In a glass trifle bowl or punch bowl, layer first brownie cubes, second pudding mix on top of cubes, third strawberries on top of pudding and fourth 1 bowl of Cool Whip on top of strawberries. Can put strawberry halves on top of Cool Whip (optional).
Cut each jelly roll into 3 slices; arrange cut sides of slices around sides and bottom of a 2 1/2-quart souffl or trifle dish. Fill in with remaining slices. Prepare pudding mix according to package directions, using 1 1/2 cups milk; let stand 5 minutes. Fold in 1 cup whipped topping.
Stir almond extract into Cool Whip.
Line bottom of 3-quart trifle dish or glass bowl with pound cake which has been cut into small pieces.
Alternate layers of cake, strawberries, pudding, Cool Whip and almonds, ending with Cool Whip.
Garnish with almonds and whole strawberries.
Chill at least 8 hours.
Yield: 8 to 10 servings.
Slice pound cake into 1/4-inch slices.
Line bottom of a 16-cup trifle bowl or large serving bowl with one-third of the cake slices.
Spread strawberries over cake slices.
Spoon half of the pudding over strawberries; place half of the remaining cake slices over pudding.
Gently spread strawberry preserves over cake layer; top with remaining cake slices.
Spoon remaining pudding on top.
Cover and chill 2 to 3 hours.
Spread Cool Whip on top; garnish with strawberries.
an and into bottom of trifle dish. Then heat up fudge
4 hours.
Putting the trifle together: Place half of the
br>Set aside.
Prepare Trifle Custard (recipe#59865): Whisk together
but this recipe is the easy method.