Diana's Trifle (My Way)
"So beautiful and so yummy!"Serves | Prep Time | Cook Time
Why I Love This Recipe
The picture shows the trifle that I made last week. The recipe is for Diana's trifle, but I ran into snags finding all the ingredients and it turned out beautifully in spite of it all. I had to substitute strawberry jello because my store didn't have peach and I had to use lady fingers because jelly rolls weren't available either. Make sure to allow several hours to prepare because you will need to chill each layer individually. Starting in the morning is a really good idea. P.S. DO NOT use fresh pineapple in jello, it will totally dissolve the jello. Trust me, I had to start over! That is why I don't have the lime jello layer because it melted and the only other package of jello that I had on hand weirdly enough was pineapple. Funny how that worked out.
Ingredients You'll Need
1 jelly roll, sliced into 1" pieces
1/2 cup sherry
1 can peaches
1 pkg peach jello
1 can pear halves
1 pkg lime jello
2 cups prepared birds custard
500 ml carton whip cream
1 Tbsp sugar
1 can drained mandarin, chilled,
several maraschino cherries
Choose a deep glass bowl that holds at least 3 quarts. Place jelly roll slices on the bottom of the bowl and drizzle with sherry.
Layer the peaches over top of the jelly roll slices.
Prepare peach jello according to package directions. Let cool. Then pour over peaches in bowl and set in fridge to chill for at least an hour or so.
When peach jello layer has set up remove from refrigerator and add a layer of pears.
Prepare lime jello and let cool. Pour over pears and put into fridge until set, another hour or so.
While lime jello layer is chilling prepare birds custard and let cool. Chill. Layer custard over lime layer when cooled.
Whip whipping cream until firm and stir in 1 Tbsp sugar.
Decorate with chilled mandarin oranges and maraschino cherries.