ixture in dish.
Prepare pudding mix as directed.
When
cool.
For the ORANGE PUDDING:.
Combine sugar & potato starch
ith some of the vanilla pudding and lastly a layer of
In large glass bowl, put sponge cake.
Spread jam, layer of fruit cocktail (or any canned fruit) and layer of vanilla pudding. Let stand until set.
Add a layer of cream.
Decorate with sprinkles or fresh fruit.
Refrigerate until serving. `This recipe can also be used in individual dessert bowls.
An alternative would be to pour jello over the sponge or cream sherry and let set, then add the other layer.
ntil set.
Prepare vanilla pudding mix as directed on package
Make pudding; refrigerate.
Cut or tear cake into small pieces and wrap around the frozen strawberries in a large bowl or trifle bowl.
Pour orange juice on top of cake.
Sprinkle with desired amount of brandy.
Pour pudding mixture on top of cake mixture. Top with whipped cream.
Store in refrigerator.
Prepare pudding as directed on package.
Mix together with Cool Whip.
Add brandy now if using it. Slice cake as normal, then slice in half. Start with layer of cake, the Cool Whip/pudding mix, then layer of each fruit.
Continue layering and end with Cool Whip mixture.
Top with one of the fruits.
Looks beautiful in trifle bowl or clear bowl.
oss with orange juice. Combine pudding mix with milk and mix
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.
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.
Bake cake mix in 13 x 9 x 2-inch pan.
Cut cake crosswise in half.
(Freeze 1/2 for future use.)
Cut other half into light pieces.
Split each piece horizontally.
Arrange half the pieces in a 2-quart glass bowl, cutting pieces to fit.
Pour 1/2 the thawed strawberries over cake; spread with 1/2 the pudding.
Repeat. Cover and chill for at least 8 hours.
In chilled bowl, beat cream and sugar until stiff.
Spread over trifle.
Sprinkle with almonds. Garnish with whole strawberries.
Use a crystal trifle bowl or small punch bowl
Drain all liquid from canned fruit and reserve for use in cake mix as part of the water needed in box recipe.
Follow cake directions for sheet cake.
Let cool.
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.
Prepare jello and pudding according to package directions. When jello is almost set, add fruit.
Place jellyroll or ladyfingers in bottom of trifle bowl (or deep glass bowl).
Add jello on top of cake; add pudding on top of jello.
Cover with Cool Whip.
In large trifle bowl or punch bowl, break angel food cake in small pieces. Mix jello as directed on boxes. When cool pour over cake pieces-slice bananas on top of this-Next layer sliced strawberries. Mix pudding as directed on box, when thick pour over sliced fruit. Spoon cool whip on top and garnish with fresh strawberries and roasted, chopped nuts. Chill in refrigerator. Very pretty as well as cool and refreshing.
In a trifle bowl (or regular bowl), layer on bottom first: broken pieces of white cake (can use angel food, plain donuts, etc.).
Pour entire can of fruit cocktail on cake.
Juice will soak into a cake.
Top with layer of custard pudding.
Refrigerate until set.
Scoop into dishes and top with whipped cream.
In a trifle bowl (a glass bowl with tall straight sides), layer 1/2 of the cake cubes and 1/2 of the orange slices.
Pour 1/2 of the sherry over that.
In order, layer 1/2 of the jello cubes, pudding, pecans and whipped cream.
Repeat layers putting remaining pecans on top of last layer of whipped cream.
Refrigerate for 4 hours before serving.
In a trifle bowl or large glass bowl, layer diced pound cake, 2 tablespoons of orange juice, pudding and fruit.
Continue layering until you reach the top of the bowl.
Top with Cool Whip.
Break cake into bite-size pieces in bottom of large punch bowl.
Prepare pudding mix as directed on box.
Fold in ice cream. Pour half of mixture over cake.
Make Jell-O as directed on box, folding in strawberries.
Pour half over pudding mix.
Slice 2 bananas over this.
Repeat layering process with pudding, Jell-O and bananas.
Spread Cool Whip on top.
Garnish with whole strawberries.