English Trifle

1. 1

   Split cake into two layers.

2. 2

   Fill with jam.

3. 3

   Cut or break into 12 to 15 pieces.

4. 4

   Place in 2 to 2 1/2-quart serving bowl.

5. 5

   Sprinkle sherry over cake.

6. 6

   Spread fruit over cake pieces.

7. 7

   Cook pudding as directed on package using 2 1/2 cups milk.

8. 8

   Cool to room temperature, pour pudding over fruit and cake.

9. 9

   Cover with plastic wrap and refrigerate at least 8 hours.

10. 10

    Three to four hours before serving, whip cream and sweeten with powdered sugar.

11. 11

    Spread over pudding.

12. 12

    Yields 6 to 8 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.