Alternate 3 layers each of cake pieces, pudding and whipped topping in a 3-quart serving bowl.
Garnish the top with the almonds and cherries for a festive holiday dessert.
Best to refrigerate 1 hour before serving.
Yields 15 to 20 servings.
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.
ool before assembling for the trifle.
To make the Pudding
Prepare strawberry gelatin dessert according to package instructions. Pour into a large glass serving dish. Chill for 2 hours, or until set.
Arrange cookies over gelatin, top with a layer of pudding then raspberries, blueberries, whipped cream and strawberries. Chill for 1 hour or until required. Sprinkle with toasted almonds and serve.
ool for 30 minutes.
Trifle:
Spread jam over ladyfingers
ix (step#5) in a trifle bowl.
Now, cut the
Mix cake and bake in 13 x 9 x 2-inch pan.
Cool.
Cut half of cake in cubes; reserve other half for another dessert.
Dissolve Danish dessert in 3 1/2 cups cold water.
Bring to boil 1 minute, stirring constantly until thick and clear.
Cool.
Add strawberries.
Spread over cake cubes in pan.
Mix pudding, milk and sour cream until smooth.
Spread over strawberries.
Top with Cool Whip.
Garnish with almonds.
o make any of the recipes in this collection.
Makes
Break up pound cake and place in large glass bowl.
Prepare Jell-O as package directs, using reserved juice and sherry in place of cold water.
Pour Jell-O over pound cake.
Add strawberries.
Refrigerate and allow to set, preferably overnight. Prepare dessert mix as package directs and pour over Jell-O-pound cake mix.
Refrigerate and allow to set.
Whip cream and top dessert.
In separate bowls, stir 2 c boiling water into each flavor of jello until completely dissolved.
Stir 1 c cold water into each bowl.
Pour into separate 9\" square pans and refrigerate 3 hours or until firm.
Cut into 3/4\" cubes.
Place lemon cubes in trifle bowl, then layer with cake cubes, strawberries and whipped topping.
Cover with strawberry jello cubes.
Refrigerate for at least 1 hour or until serving.
Garnish with additional topping and strawberries for decoration.
n a 3 quart glass trifle bowl.
Sprinkle with 1
Slice jam roll and place in trifle bowl.
Make jello following directions on package and replace 1/2 cup of cold water with the 1/2 cup of sherry.
Pour fruit cocktail over jam roll, then cover with jello.
Put in fridge to set.
Make up custard and pour on top of jello when it is set.
Then top with whipped cream and sprinkle with sugar sprinkles, keep in fridge till ready to serve.
This is another really old menu.
My aunt, who later became head chef at the Memorial Union at the University of Wisconsin, gave me the salad and dessert recipes way back in the forties.
Make chocolate
cake
in
a 9 x 13-inch pan.
Let cool. Cut into
1-inch squares.
Mix pudding with milk.
In a trifle bowl or tall clear bowl, layer chocolate cake pieces, pudding, Cool Whip and
bananas.
Repeat
layers until bowl is filled. End with
Cool Whip.
Just
before serving, slice bananas and arrange on top.
Prepare cake mix and pudding according to package directions. (You may add 1 1/2 cups chocolate chips to pudding as it cooks for a richer chocolate flavor.)
When ingredients have cooled, assemble in trifle dish or large deep container laying thusly: cake, pudding, whipped topping and chocolate chips or other candy bits until at least whipped cream and garnish top.
Serve a lot!
ottom of an 8\" round trifle.
dish or glass bowl
2-cup serving bowl or trifle bowl. Refrigerate for 3 hrs
Break up the trifle sponges and place them in
Divide the angel food cake cubes among 4 dessert dishes.