Grandma's english trifle
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Pound cake -- prepared |
| Or 1 package (10 3/4 oz | ||
| Frozen pound -- cake thawed | ||
| ½ | cup | Raspberry jam |
| 1 | pack | Pudding mix -- regular or |
| Instant | ||
| 2½ | cup | Milk |
| 1 | cup | Whipped cream -- chilled |
| 3 | tablespoons | Confectioner's sugar |
| Sivlered almonds | ||
| Maraschino cherries -- | ||
| Halved | ||
Directions
Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into nine pieces. Line the sides and fill the center of a 2 qt. glass serving bowl with cake pieces. Prepare pudding with milk. cool if necessary. Pour over cake. Chill. Beat cream and sugar until stiff; spread over cake and pudding. Chill at least 4 hours. garnish with almonds and cherries. Yield: 8 to 10 servings.
Recipe By : Country Woman