Trifle
By Yankee Magazine|Sep 23 2008|
Each step is simple to do, but because the gelatin and custard layers have to set up, this is not a spur-of-the-moment dessert. –1811 House, Manchester, Vermont
Yield
Serves 8-10
Ingredients
1 pound cake (Sara Lee or homemade)
Red raspberry jam
3/4 cup medium sherry
1 small package raspberry Jello, liquid added according to directions
1 small package strawberry Jello, liquid added according to directions
1 small package “Birds” custard mix (plus 2-1/4 cups milk)
1 small carton heavy cream, whipped
Strawberries
Instructions
Slice pound cake and sandwich with raspberry jam. Cut to fit bottom of large glass bowl with a flat bottom. Soak with sherry. Pour liquid raspberry Jello over all, pricking cake with a fork so it will absorb Jello. Refrigerate until set. Pour on cooled strawberry Jello and refrigerate until set. Make custard according to instructions. Cool and pour over. Cover with plastic wrap and refrigerate until ready to serve. Top with whipped cream and decorate with strawberries.
