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Raspberry
Trifle
| 1 angel food cake, sliced lengthwise in
3 equal pieces
1 - 8 oz. jar raspberry preserves ¼ cup cream sherry 2 cups custard or vanilla pudding 1 - 8 oz. carton whipped topping ¼ cup sliced almonds Spread raspberry preserves on the topside of the bottom layer of the angel food cake. Place cake side down in a trifle bowl or other glass bowl. Sprinkle 1/3 of the sherry onto the cake, top with 1 cup of custard or pudding. Repeat with the middle portion of the cake. Place the top of the cake over the middle portion and sprinkle with remaining sherry, whipped topping and sliced almonds. Slice and serve. Note: You may substitute pound cake for
the angel food cake. You may also substitute freshly whipped cream for
the whipped topping.
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