Trifle

Anything goes!  This was originally the leftovers from tea in England.  Some even put jello in it.  It is hard to make a bad trifle.

Ingredients:

• 3 dz ladyfingers (or pound cake, or chocolate cake, or brownies, etc)
• 1 c jam (flavor suitable for cake, pudding and fruit)
• 1/2 c sweet wine, brandy, liqueur
• 4 pkg (3.9 oz) instant pudding (flavor suitable for fruit)
• 6 c cold milk or even better 1/2 and 1/2
• 1 qt (4 c) whipping cream – whipped
• 1/2 c powdered sugar
• 1 tsp almond/vanilla extract
• 6 – 8 cups fruit – berries, cherries (frozen), peaches etc.
• 1 c toasted almond slivers and/or chocolate shavings

Directions:

1. Prepare the fruit – wash, dry, slice, whatever.
2. Whip the cream.
3. Add the powdered sugar and almond extract.
4. Split the ladyfingers.
5. Spread with jam.
6. Put them back together (if using cake, make little cake sandwiches)
7. Line the bottom of a straight sided glass bowl with half the ladyfingers.  Make sure they go all the way to the sides of the bowl so they will show when done.
8. Sprinkle with half the wine
9. Mix the instant pudding with the milk/1/2&12.
10. Layer half the pudding on the ladyfingers.  Again, go all the way to the side of the bowl.
11. Spoon on half the fruit.  If using berries make sure they are up on the side of the bowl.
12. Spoon on half the whipped cream.
13. Place the remainder of the ladyfingers, pudding, fruit and whipped cream in layers in bowl.
14. Sprinkle the almond and  chocolate on top.

Serves:  30  You want a LARGE (like 12 inch) tall glass bowl for this.

Source:    A riff on Sunset Cook Book’s recipe