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.
Combine well.
In each dessert glass, arrange 2 or 3
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
Slice the baked cake into med-large size cubes, then place half of the cubes in the bottom of a large glass serving bowl/trifle bowl.
Spread half the prepared chocolate pudding on top, then top the pudding with half of the Cool Whip, then half of the crushed candy.
Repeat the layers ending with crushed candy on the top.
Refrigerate the trifle.
Delicious!
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.
Bake cake according to directions on box.
Cool.
Make pudding.
Whip the cream.
In trifle bowl crumble 1/3 cake; spread with 1/3 pudding, 1/3 whipped cream and 1/3 crushed Heath or Skor bars.
Repeat 2 more times.
Top with maraschino cherries.
In bowl, combine cracker crumbs, brown sugar, 1/2 cup peanut butter and butter and spoon 1/2 of mixture into 3 qt bowl.
In a mixing bowl, beat cream cheese and sugar until smoothed and fold in the whipped topping.
Spread 1/2 of this mixture into the trifle bowl or deep dish bowl.
Top w/one can apple pie filling.
Then combine powdered sugar, cinnamon and the remaining peanut butter until crumbly and sprinkle half over pie filling.
Repeat the layers and refrigerate until serving.
Mix a box of brownie mix with walnuts and bake according to directions on box.
Cool.
Break into small pieces.
Mix pudding according to directions on the box.
Use a glass trifle bowl and layer chocolate pudding, brownies and Cool Whip.
Repeat one time. sprinkle brownie crumbs on top.
May garnish each layer with maraschino cherries, if desired.
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.
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.
Bake a box of brownie mix with walnuts according to directions. Cool. Break into small pieces. Make a small package of chocolate instant pudding. Use a glass trifle bowl. Layer chocolate pudding, brownies and a 12 ounce lite Cool Whip| two times. Sprinkle brownie crumbs on top.
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
erving bowl or large glass trifle dish.
Spoon the gelatin
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.