Marg's Easy English Trifle
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Directions
3 Tbsp Bird's Custard Powder3 Tbsp sugar2.5 cups of 2% milk1.5 packets of Jello Gelatin (Raspberry, Strawberry, or Cherry) 4 small white cake muffins (43 g each) or jelly rolls or angel food (even stale bread will work)1/2 container Cool Whip whipped topping1 Cadbury's Flake Bar (OPTIONAL)
1. Arrange cake to cover the bottom inch or so of the bowl (you may want to cut them for even distribution)
2. Make Jello and pour over the cake to cover all of it.
3. Cool in fridge a couple of hours to set. It's very important that this is set properly to make a distinct layer.
4. Cook the custard as per instructions until it's thick and creamy (consistency of pudding).
5. Pour custard over the Jello/cake to make a second layer.
6. Cool in fridge again for a couple of hours to set. It's very important that the custard is set properly to make a distinct layer.
7. Spread the whipped topping to cover the whole top of the bowl. You should now have three distinct layers.
8. OPTIONAL: Just before serving, crumble a Cadbury's Flake bar over the top.
Serving Size:�makes 6 very large servings
2. Make Jello and pour over the cake to cover all of it.
3. Cool in fridge a couple of hours to set. It's very important that this is set properly to make a distinct layer.
4. Cook the custard as per instructions until it's thick and creamy (consistency of pudding).
5. Pour custard over the Jello/cake to make a second layer.
6. Cool in fridge again for a couple of hours to set. It's very important that the custard is set properly to make a distinct layer.
7. Spread the whipped topping to cover the whole top of the bowl. You should now have three distinct layers.
8. OPTIONAL: Just before serving, crumble a Cadbury's Flake bar over the top.
Serving Size:�makes 6 very large servings
Nutritional Info Amount Per Serving
- Calories: 334.1
- Total Fat: 10.4 g
- Cholesterol: 30.1 mg
- Sodium: 210.9 mg
- Total Carbs: 47.9 g
- Dietary Fiber: 0.0 g
- Protein: 4.8 g