1 sponge cake or 2 pkgs of lady fingers
1 pkg vanilla pudding mix
2 T grenadine
1 T rum
1/2 cup cranberry juice
2 T melba sauce or raspberry jelly liquified with water to consistency of sauce
1 cup whipped cream
1/4 cup toasted, slivered almonds
Line quart-sized bowl with cake slices or lady fingers.
Sprinkle with grenadine, rum, cranberry juice & melba sauce.
Cook vanilla pudding according to directions on package.
Let cool slightly.
Spoon half of mixture onto cake.
Add second layer of cake slices or lady fingers.
Spoon rest of pudding over this.
Top with a thin layer of strawberry preserves.
Just before serving whip cream and decorate Trifle.
Sprinkle with toasted almonds.
Pairs Well With
This recipe was made & served by Pat Sailstad for her family & friends. it was a very special treat for us kids and the thought that it had some "liquor" in it was very "naughty". When served for guests it was beautiful in a special clear glass bowl that is still in the family.
Submitted by: Candace Sailstad Jackson