Frosty Trifle Recipe
Ingredients
1 orange spongecake
2 cups Grand Marnier flavored light cream
1 cup strawberry sherbet
3/4 cup strawberries, sliced
1/2 cup strawberry jam
1 cup whipped cream
1/3 cup cocoa
1 1/3 cups custard sauce
Directions
Cut spongecake into very small cubes.
In a large bowl, mix spongecake cubes with flavored light cream.
In a large serving bowl, place half the spongecake mixture.
Cover with small spoonfuls of sherbet, alternating with sliced strawberries.
Top with remaining spongecake mixture.
Using a pastry bag, garnish with whipped cream.
Cover.
Refrigerate 2-3 hours.
Remove trifle from refrigerator 15 minutes or so before serving.
Divide into servings.
Dust with cocoa.
Decorate with mint leaves and whole strawberries, if desired.
In a large bowl, mix spongecake cubes with flavored light cream.
In a large serving bowl, place half the spongecake mixture.
Cover with small spoonfuls of sherbet, alternating with sliced strawberries.
Top with remaining spongecake mixture.
Using a pastry bag, garnish with whipped cream.
Cover.
Refrigerate 2-3 hours.
Remove trifle from refrigerator 15 minutes or so before serving.
Divide into servings.
Dust with cocoa.
Decorate with mint leaves and whole strawberries, if desired.
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