A creamy, rich, traditional British dessert layered in a glass bowl and served at Christmas time. Adapted from The Silver Palate Good Times Cookbook recipe, "Olde English Trifle."
|1 DLM bakery pound cake|
|1/2 cup seedless raspberry jam|
|1 cup coarsely broken Amaretti (about 16 cookies)|
|1/4 cup Triple Sec|
|(2) 3.125-oz pkgs vanilla Jello Cook 'n Serve Pudding and Pie Filling|
|4 cups milk|
|2 tsp vanilla extract|
|2 cups heavy whipping cream, cold|
|3 Tbsp confectioners' sugar|
|1/2 tsp almond extract|
|3/4 cup sliced almonds, toasted|
|Candied red cherries or fresh berries for garnish|
Cut the cake into 1/4-inch slices and spread out flat on a surface to dry for several hours. Spread a thin layer of the jam on half the cake slices. Top with the remaining cake slices. Cut the cake sandwiches into 1-inch cubes and scatter in a large glass bowl.
Add the Amaretti crumbs and toss together. Sprinkle with the Triple Sec and toss to coat.
Prepare the pudding mixes, using the milk, according to package directions. Remove from heat and whisk in the vanilla. Let cool completely.
Pour half the cooled pudding over the cake mixture.
Whip the cream in a chilled bowl until soft peaks form. Beat in the confectioners' sugar and almond extract, and continue beating until stiff. Spoon half of the whipped cream over the top of the pudding. Layer the remaining half of the pudding over the whipped cream. Add a second layer of whipped cream decoratively over the top of the pudding.
Scatter the almonds over the top. Refrigerate, covered with plastic wrap, until ready to serve, up to 3 days.
Spoon the trifle into glass bowls and garnish with candied cherries or fresh fruit.
Notes: Any favorite liqueur such as Grand Marnier, Amaretto, etc. may be substituted for the Triple Sec. To substitute for the pudding, Bird's Imported English Dessert Mix makes an easy, excellent custard that's low in fat. Make custard according to package directions using 5 tablespoons dessert mix, 5 tablespoons sugar, and 4 cups of milk.
Makes 10 to 12 servings
Makes 10 — 12 servings