Trifle

1. 1

   Slice cake into thin fingers.

2. 2

   Spread half the fingers with preserves and top with remaining fingers to make sandwiches.

3. 3

   Place half the finger sandwiches, spoke fashion, in a 2 quarts (1900 ml) serving dish.

4. 4

   Sprinkle with half the sherry.

5. 5

   Repeat with the remaining cake and sherry.

6. 6

   Quarter apricots; place atop cake.

7. 7

   Cook pudding following the package directions, using the 3 cups (700 ml) milk.

8. 8

   Stir in vanilla.

9. 9

   While pudding is hot, pour over trifle.

10. 10

    Chill the dessert thoroughly.

11. 11

    Whip cream.

12. 12

    Garnish trifle with whipped cream and toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.