Apple trifle
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Water |
| 6 | cups | Thin-sliced apples |
| ⅓ | cup | Brown sugar |
| 1 | tablespoon | Butter or margarine |
| ½ | teaspoon | Cinnamon |
| 2 | packs | Lady fingers (12 per package) |
| 1 | cup | Red raspberry preserves |
| 1 | pack | (6-serving) instant vanilla pudding and pie filling mix |
| 3½ | cup | Milk |
| ¼ | cup | Sherry |
| ½ | cup | Toasted slivered almonds |
| Nutmeg | ||
Directions
Cook apples in water until almost tender. Add brown sugar, butter and cinnamon; continue cooking until sugar is melted and apples are done. Split lady fingers; spread one half with preserves and top with second half.
Layer filled lady fingers and apples in deep 3-quart serving dish, reserving a few lady fingers for the top. Prepare pudding mix according to package directions using 3-½ cups milk; stir in sherry. Pour pudding over lady fingers and apples. Top with reserved lady fingers and almonds.
Sprinkle with nutmeg and chill at least 1 hour. Makes 6-8 servings.
NEWSPAPER ARTICLE
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .