Trifle
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 pound cake, cut into 1cm slices3 oz brandy1 can pitted dark sweet bing cherries1 package sugar free cherry jello1 can (approx 400g) custard2 cup whipped cream (1 cup unwhipped)1 flake (crushed into tiny itty bitty pieces)
In an 9in round glass pie dish, arrange the slices of pound cake (you may not use the whole cake).
Sprinkle the brandy over the cake (you may use more or less brandy as you see fit).
Drain the cherries from the can (but reserve the juice).
Slice the cherries and place them in a single layer covering the pound cake. Use the whole can.
Dissolve the package of jello in 1 cup of boiling water and stir for 2 minutes to ensure full dissolution. Then add about 1/2 cup of the reserved cherry juice.
Slowly spoon the still liquid jello over the cherries and pound cake. If done slowly, the jello will be absorbed by the cake. You will use almost all of the liquid. Stop when the jello stops sinking into the cake and barely covers the cherries.
Refrigerate for about 2 hours or until the jello is mostly set.
Spoon the entire can of custard over the cherries.
Whip the heavy cream and spoon over the the custard.
Sprinkle the crushed flake over the whipped cream.
Keep refrigerated until ready to serve.
Serving Size: Makes a 9 inch round trifle
Number of Servings: 8
Recipe submitted by SparkPeople user ENGLISHELF.
Sprinkle the brandy over the cake (you may use more or less brandy as you see fit).
Drain the cherries from the can (but reserve the juice).
Slice the cherries and place them in a single layer covering the pound cake. Use the whole can.
Dissolve the package of jello in 1 cup of boiling water and stir for 2 minutes to ensure full dissolution. Then add about 1/2 cup of the reserved cherry juice.
Slowly spoon the still liquid jello over the cherries and pound cake. If done slowly, the jello will be absorbed by the cake. You will use almost all of the liquid. Stop when the jello stops sinking into the cake and barely covers the cherries.
Refrigerate for about 2 hours or until the jello is mostly set.
Spoon the entire can of custard over the cherries.
Whip the heavy cream and spoon over the the custard.
Sprinkle the crushed flake over the whipped cream.
Keep refrigerated until ready to serve.
Serving Size: Makes a 9 inch round trifle
Number of Servings: 8
Recipe submitted by SparkPeople user ENGLISHELF.
Nutritional Info Amount Per Serving
- Calories: 385.4
- Total Fat: 20.1 g
- Cholesterol: 62.5 mg
- Sodium: 204.4 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 3.4 g
- Protein: 3.6 g
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