Prepare Jello following package instructions. Chill until firm. Chop roughly.
In a large bowl, using an electric mixer, whip the cream and powdered sugar until soft peaks form. Chill.
Arrange half the cake slices over the base of a 8 cup serving bowl. Drizzle with sherry.
Top with half the fruit, half the Jello and half the whipped cream. Repeat with remaining ingredients, finishing with a whipped cream layer. Chill, covered, for several hours or overnight. Serve topped with macadamia nuts.
Drizzle cake cubes with liqueur or juice.
Fold 1/2 cup whipped topping into prepared pudding.
Sprinkle strawberries with sugar.
Assemble trifle by layering into deep glass bowl, half each of cake cubes, pudding mixture, strawberries and chocolate.
Repeat layers, ending with chocolate.
Top with additional whipped topping; garnish with additional whole berries.
Chill.
In medium bowl, combine Knox gelatin and Jello,
Add boiling water and stir until Jello is dissolved.
Pour into oblong pan and chill until firm.
Cut into squares.
he bottom of a large trifle bowl. Drizzle sherry over cake
Prepare Jello according to package instructions. Chill for at least an hour until set. Roughly chop. Chill again until required.
Divide half the cookies evenly among 6 individual glass cups or dishes, or layer in a 6 1/2 cup glass serving bowl. Drizzle with half the sherry.
Combine strawberries and raspberries in a bowl. Spoon half the berries over the cookie layers, then top with half the Jello and half the pudding. Repeat with the remaining cookies, berries, Jello and pudding. Top with grated chocolate to serve.
Place Jello crystals in a medium heatproof bowl. Add 1 cup of boiling water. Stir to dissolve crystals. Add 3/4 cup of cold water. Pour into base of a 12 cup glass serving dish. Add half the morello cherries. Chill for 3-4 hours or until firm.
Arrange swiss roll slices over Jello. Top with pudding, then two-thirds of the remaining cherries.
Using an electric mixer, beat cream in a large bowl until soft peaks form. Spread cream over cherries. Chill until ready to serve. Serve topped with chocolate and remaining cherries.
ny yolk mixed into the recipe). Spread and press firmly into
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
equired.
To assemble the trifle, using a retty bowl (cut
Prepare jello as directed on package.
Let jell for 2 or 3 hours, then add strawberries.
Layer cake, jello mixture, bananas, instant pudding (prepared as on box) and Cool Whip.
Finish
with Cool Whip and top with nuts.
Use punch bowl.
Makes enough to feed 15 to 20.
You may cut recipe in half.
n the bottom of a trifle bowl.
Layer 1/2
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.
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 a large trifle bowl, cover bottom and sides with pound cake, soak with sherry and add fruit.
Make up jello according to directions.
Pour over fruit until covered (use leftover for kids).
Put in fridge to harden.
Make up custard omitting 1 cup of milk.
Pour in bowl, cover with plastic wrap and put in fridge for 1 hour.
Take out of bowl, mix custard, pour over jello and let settle.
Top with whipped cream.
Make jello according to directions.
Refrigerate until mixture is very syrupy.
Cook pudding according to directions and let cool.
Place 1/2 of the cake pieces in a large bowl.
Spread with jam and sprinkle with liquor.
Pour on 1/2 of jello and 1/2 of pudding.
Repeat layers.
Refrigerate to mellow flavor.
Before serving, whip the cream with sugar until thick.
Cover top of trifle with whipped cream.
Dissolve jello in boiling water; refrigerate 1 hour.
Cube cake into 1-inch pieces.
Layer in trifle bowl 1/2 of cake, 1/2 jello, 1/2 pie filling, remaining 1/2 of cake, jello and pie filling.
Top with Cool Whip.
Refrigerate.
nd spice. Mix well.
Trifle Assembly:
Clean and prepare
ake slices in 12-cup trifle dish to cover bottom. Spoon
Boil strawberries and box of jello (do not add water) and let cool.
Mix together milk, pudding and sour cream.
Layer a trifle dish with vanilla wafers.
Add a layer of pudding mix then a layer of the strawberry mixture then a layer of cool whip.
Continue to layer till ingredients are used.
ottom of an 8\" round trifle.
dish or glass bowl