Trifle Pudding Recipe

Ingredients
<br>- 1 (3 ounce) package non-instant vanilla pudding mix
<br>- 2 cups half-and-half cream
<br>- 2 tablespoons dark rum
<br>- 3 tablespoons white sugar
<br>- 2 cups heavy whipping cream
<br>- 2 (18.25 ounce) packages angel food cake mix, prepared in a 10 inch round cake pan
<br>- 1/4 cup brandy
<br>- 1/4 cup dry sherry
<br>- 38 large strawberries
<br>- 2 tablespoons raspberry preserves
<br><p></p>Directions
<br>step 1: Combine pudding mix with half and half. Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. Stir well occasionally. Turn off heat and allow to cool slightly. Mix in rum. Chill pudding thoroughly. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled pudding mixture.
<br>step 2: Using a brush, coat a deep, 10step 3: Slice both sponge cakes horizontally into halves. Skim crust off top of both layers. Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat procedure 2 additional times.
step 4: Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture
step 5: Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. Top each mound with a strawberry. Refrigerate at least 2 hours before serving.
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Ingredients
- 1 (3 ounce) package non-instant vanilla pudding mix
- 2 cups half-and-half cream
- 2 tablespoons dark rum
- 3 tablespoons white sugar
- 2 cups heavy whipping cream
- 2 (18.25 ounce) packages angel food cake mix, prepared in a 10 inch round cake pan
- 1/4 cup brandy
- 1/4 cup dry sherry
- 38 large strawberries
- 2 tablespoons raspberry preserves

Directions
step 1: Combine pudding mix with half and half. Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. Stir well occasionally. Turn off heat and allow to cool slightly. Mix in rum. Chill pudding thoroughly. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled pudding mixture.
step 2: Using a brush, coat a deep, 10" diameter bowl, with raspberry preserves up to within 1 inch of top.
step 3: Slice both sponge cakes horizontally into halves. Skim crust off top of both layers. Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat procedure 2 additional times.
step 4: Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture
step 5: Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. Top each mound with a strawberry. Refrigerate at least 2 hours before serving.

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