English Trifle PDF Print E-mail
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Tuesday, 21 June 2011 20:04

Ingredients in this trifle work so well together, you might want to serve this to English Royalty!


  • 2 store-bought prepared pound cakes
  • 1 ½ cup sherry
  • 2 small jars raspberry preserves (seedless if possible)
  • 2 packages prepared French vanilla pudding
  • 2 30-ounce cans fruit cocktail, well drained
  • 3 cups whipped cream
  • 1 cup toasted almonds or pecans
  • ½ cup cherry, without stems
  1. In the bottom of a clear glass trifle bowl, break pound cake into large chunks and pour sherry over all
  2. Layer preserves over top of pound cake
  3. Layer pudding over raspberries
  4. Cover pudding with fruit cocktail
  5. Top with slightly sweetened whipped cream
  6. Garnish entire surface with toasted nuts and cherries

Serves 12-16

This dish is best if prepared and refrigerated 24 hours before serving


Last Updated on Saturday, 23 May 2015 19:09