Apple trifle

Yield: 6 Servings

Measure 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
\N \N Nutmeg

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.


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, .

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