Trifle Recipe
Ingredients
| Yellow cake mix package | 1 | |
| Sherry | 4 Teaspoon | |
| Strawberry package | 1 , frozen | |
| Vanilla pudding | 1 Can (10oz) | |
| Whipped topping envelope | 1 | |
| Toasted slivered almonds | 2 Tablespoon |
Directions
Bake cake in baking pan, 13x9x2 inches, as directed on package.
Cool.
Cut cake crosswise in half.
Wrap, label and freeze one half for future use.
Cut remaining cake half into 8 pieces; split each piece horizontally.
Arrange half the pieces in 2 quart glass serving bowl, cutting pieces to fit shape of bowl.
Sprinkle 2 teaspoons of the sherry on cake pieces in bowl.
Pour half the strawberries on cake pieces; spread half the pudding (1 cup) on strawberries.
Repeat with remaining cake pieces, sherry, strawberries and pudding.
Prepare whipped topping mix as directed on package; spread on trifle.
Sprinkle almonds on top.
Cover and refrigerate at least 1 hour.
(Can be served immediately.)
Cool.
Cut cake crosswise in half.
Wrap, label and freeze one half for future use.
Cut remaining cake half into 8 pieces; split each piece horizontally.
Arrange half the pieces in 2 quart glass serving bowl, cutting pieces to fit shape of bowl.
Sprinkle 2 teaspoons of the sherry on cake pieces in bowl.
Pour half the strawberries on cake pieces; spread half the pudding (1 cup) on strawberries.
Repeat with remaining cake pieces, sherry, strawberries and pudding.
Prepare whipped topping mix as directed on package; spread on trifle.
Sprinkle almonds on top.
Cover and refrigerate at least 1 hour.
(Can be served immediately.)
Chef
