our favorite pumpkin pie spice recipes and enjoy.
ake Scottish Typsy Laird Sherry Trifle.
Put the sponge into
side.
To assemble the Trifle:
In a 12-cup
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.
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.
deep clear bowl (or trifle bowl if you have one
he various layers of the trifle so they are all ready
udding mix.
In a trifle bowl, layer ingredients as follows
o make any of the recipes in this collection.
Makes
Cube angel food cake.
Mix jello and water until dissolved. Drop frozen strawberries in hot jello (will gel quickly).
Prepare instant pudding.
Alternate all ingredients in layers in trifle bowl: jello, strawberries, cake, pudding; repeat layers.
Decorate top layer with Cool Whip, kiwi, bananas and mandarin oranges.
Whip together whipping cream, vanilla, and sugar.
Layer cake, strawberries, pudding and cream in a trifle bowl.
2-cup serving bowl or trifle bowl. Refrigerate for 3 hrs
Break up the trifle sponges and place them in
think your hands work best. With your hands scoop out
4 hours.
Putting the trifle together: Place half of the
br>Set aside.
Prepare Trifle Custard (recipe#59865): Whisk together
Cut the trifle sponges in half and spread
ours or overnight.
Unmold trifle onto serving plate. In small
hours.
For the trifle:
Cut cake into 2
First of all cut the trifle sponges in half lengthways or