English Trifle

* 1 prepared loaf pound cake (10 3/4 ounce, although I used a slightly larger size)
* 1/4 to 1/2 cup raspberry jam (naturally, I used 1/2 c. I’m always up for more raspberries)
* 1 package (3 to 3 3/12 oz) regular or instant vanilla pudding mix
* 2 1/2 C. milk
* 8 oz carton whipped cream (although I’m sure more wouldn’t hurt)
* slivered almonds
* maraschino cherries, halved

Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into nine pieces. Line the sides and fill the center of a 2 qt glass serving bowl with cake pieces. Prepare pudding with milk. Cool if necessary. Pour over cake. Chill. Spread whipped cream over top. Chill at least 4 hours. Garnish with almonds and cherries.

Yields 8-10 servings.

This is actually very little work, and it looks bee-yu-ti-ful. Or, rather, it looks lovely until it’s been partially devoured. Then it looks spoilt. What you do at that point, though, is finish it ALL UP, wash the bowl and make another batch.

Originally posted in The Common Room by the HG

This entry was posted in dessert. Bookmark the permalink. Post a comment or leave a trackback: Trackback URL.

One Comment

  1. Debs
    Posted November 13, 2010 at 3:05 pm | Permalink

Post a Comment

Your email is never published nor shared. Required fields are marked *

You may use these HTML tags and attributes <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>