Brush cake slices generously with pineapple juice.
Arrange half of the slices in single layer in trifle or other deep clear glass bowl.
Layer with half of strawberries, bananas, orange sections (or blueberries) and kiwi.
Spoon half of custard over fruit.
Repeat layering with remaining ingredients.
Whip cream in bowl until soft peaks form.
Add powdered sugar and continue beating until stiff.
Spoon cream over top of trifle and garnish with strawberries.\tChill until ready to serve.
rge round from one of the slices of bread to fit in
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.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Make pudding and set aside.
Cut up bananas and put cookies up the sides and the bananas.
Slowly pour 1/3 of the pudding in the dish and stop, put a layer of cookies and a layer of bananas.
Put another 1/3 of the pudding, stop, a layer of cookies and a layer of bananas.
Then put the last of the pudding and top it with a layer of bananas and a layer of cookies.
he surface(touching the cream)of the pasrty cream and let
n a large bowl, combine pudding mix, water and sweetened condensed
n, around a 4-quart trifle bowl or a deep glass
irections (I also add package of instant pudding to mix, makes it
Prepare the pudding with the milk and set
e using 8 cups of cake for recipe).
In large bowl
ake and pour your choice of liquid over the top.
nch cubes. Whisk milk and pudding mix in medium bowl for
nch squares.
Place half of the brownie squares in the
/4 cup of the crumbs for garnish.
Pudding:
In
nto a large bowl, add pudding and milk. Whisk until blended
essert bowl, spread one-third of the angel food cake cubes
nd Cool Whip.
Mix pudding as directed and add to
Preheat oven to 350\u00b0F. Prepare cake according to package directions. Let cool completely.
Prepare pudding mix according to package directions. Stir in pumpkin pie filling, cinnamon and vanilla.
Place 1/2 the gingerbread cake into the bottom of a large trifle bowl. Top with 1/2 the pudding mixture then 1/2 the whipped cream. Repeat layers then chill overnight.
To serve, arrange gingersnap cookies in the center of trifle. Garnish with cranberries and mint.
emove 1 1/2 cups of the batter and set aside