Almond Angel Trifle Recipe
Ingredients
| Vanilla pudding package | 1 | |
| 1 cup chilled whipping cream or 1 envelope dessert topping mix | ||
| Almond extract | 1 Teaspoon | |
| Pineapple chunks | 1 Can (10oz), drained | |
| 1 white angel food cake, torn into 1-inch pieces | ||
| Toasted slivered almonds | ||
| Chopped maraschino cherries | ||
Directions
Prepare pudding and pie filling as directed on package for pudding.
Cool.
In chilled bowl, beat whipping cream until stiff.
Fold extract, whipped cream and pineapple into pudding.
Spread cake pieces in oblong pan, 13 X 9 X 2 inches.
Spread pudding mixture over cake pieces.
Sprinkle with almonds and cherries.
Refrigerate at least 8 hours.
Cool.
In chilled bowl, beat whipping cream until stiff.
Fold extract, whipped cream and pineapple into pudding.
Spread cake pieces in oblong pan, 13 X 9 X 2 inches.
Spread pudding mixture over cake pieces.
Sprinkle with almonds and cherries.
Refrigerate at least 8 hours.
Chef
