Royal Canadian Trifle
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
20
ingredients
- 1 (11 ounce) package frozen pound cake, thawed
- 1⁄4 cup cream sherry
- 1 (6 ounce) package strawberry gelatin
- 2 cups boiling water
- 1 1⁄2 cups ice cubes
- 1 (30 ounce) can fruit cocktail, drained
- 2 tablespoons lemon juice
- 1 (3 ounce) package custard mix
- 2 cups milk
- 1 cup heavy cream
- 2 tablespoons sugar
directions
- Cut pound cake into 1/2 inch thick slices;.
- halve each slice, lengthwise;.
- place on a cookie sheet.
- Drizzle cake slices with sherry.
- allow to stand 10 minutes, or until wine is absorbed.
- line the side of an 8-cup glass serving bowl with cake.
- arrange remaining cake in bottom of bowl.
- Dissolve gelatin in boiling water in a large bowl.
- stir in ice cubes until melted.
- chill until gelatin is syrupy.
- fold in fruit cocktail and lemon juice.
- chill about two hours.
- Prepare custard mix with milk, following label directions.
- pour into a medium sixed bowl,cover with plastic wrap.
- chill at leasr one hour,.
- Beat cream with sugar in a small bowl til stiff.
- fold half the cream into the chilled custard and pour over firm gelatin in bowl.
- just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries Cook time is chill time.
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RECIPE SUBMITTED BY
Dusty Byrd
United States
I was raised in Bayou country. Liked to watch my uncle wrestle aligators. I am pure Cooney ( to some of you that means coon ass. Also loved to pole the pireau down the bayou. At one time my uncle tied his brother to a tree in the swamp and left him there. they got him out before the water got to his chest. Sinful uncle.