English Trifle Recipe
Ingredients
| Sugar package | 1 | |
| Boiling water | 1 Cup (16 tbs) | |
| Cold water | 1 Cup (16 tbs) | |
| 1 prepared angel food cake (8 ounces), cut into cubes | ||
| Strawberries | 1 Cup (16 tbs), mashed | |
| Sugar | 1 Teaspoon | |
| Pineapple chunks | 1 Can (10oz) | |
| 1 cup slicedfirm bananas | ||
| Strawberries | 2 Cup (16 tbs) | |
| 2 cups coldfat-free milk | ||
| Sugar package | 1 | |
| Frozen whipped topping | 1 Carton (1l), thawed | |
| Slivered almonds | 1/4 Cup (16 tbs), toasted | |
| Strawberry | 1 | |
Directions
In a small bowl, dissolve the gelatin in boiling water.
Stir in cold water.
Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened.
Let remaining gelatin stand at room temperature.
Place half of cake in a 3-qt.trifle bowl.
In a small bowl, combine mashed berries and sugar; spoon half over cake.
Drain pineapple, reserving 1/4 cup juice.
Cut pineapple chunks in half; arrange half over mashed berries.
Toss banana slices with reserved juice; arrange half of slices over pineapple.
Top with 1 cup sliced berries.
Spoon the refrigerated gelatin over the fruit.
Refrigerate trifle and remaining gelatin mixture for 20 minutes.
In a small bowl, whisk milk and vanilla pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set.
Spread half of the pudding over trifle.
Repeat all layers.
Top with whipped topping.
Cover and refrigerate.
Just before serving, sprinkle with almonds; garnish with the strawberry.
Stir in cold water.
Pour half of gelatin mixture into a small bowl; cover and refrigerate for 1 hour or until slightly thickened.
Let remaining gelatin stand at room temperature.
Place half of cake in a 3-qt.trifle bowl.
In a small bowl, combine mashed berries and sugar; spoon half over cake.
Drain pineapple, reserving 1/4 cup juice.
Cut pineapple chunks in half; arrange half over mashed berries.
Toss banana slices with reserved juice; arrange half of slices over pineapple.
Top with 1 cup sliced berries.
Spoon the refrigerated gelatin over the fruit.
Refrigerate trifle and remaining gelatin mixture for 20 minutes.
In a small bowl, whisk milk and vanilla pudding mix for 2 minutes.
Let stand for 2 minutes or until soft-set.
Spread half of the pudding over trifle.
Repeat all layers.
Top with whipped topping.
Cover and refrigerate.
Just before serving, sprinkle with almonds; garnish with the strawberry.
Chef
