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ENGLISH TRIFLE 1 pkg. yellow cake mix 1 (16 oz.) pkg. frozen strawberry halves, thawed 1 can vanilla ready to serve pudding (2 c.) 1 c. chilled whipping cream 1/4 c. sugar 1/4 c. toasted slivered almonds 7 whole strawberries Bake cake mix in oblong pan 13 x 9 x 2-inches as direct- ed on package. Cut cake crosswise in half. (Freeze one half for future use.) Cut other half into 8 pieces; split each piece horizontally. Arrange half the pieces in 2 quart glass serving bowl, cutting pieces to fit. Pour half the thawed strawberries over the cake; spread with half the pudding. Repeat. Cover; chill at least 8 hours. In chilled bowl, beat cream and sugar until stiff; spread over trifle. Sprinkle with almonds; garnish with whole strawberries. To serve, spoon trifle into dessert dishes. Makes 6 to 8 servings. Traditional Trifle: Omit strawberries. Cut cake half into 4 pieces; split each piece and fill with 2 tablespoons raspberry jam. Arrange pieces in bowl; pour 1/2 cup sherry or 1/3 cup orange juice plus 2 tablespoons sherry flavoring over cake. Allow to soak a few minutes, then spread with all the pudding. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |