Holiday Trifle
  • 1 Sarah Lee Pound Cake (or jelly roll works nicely as well)
  • 1 can of crushed pineapple with juice
  • 1 basket of strawberries, sliced
  • 2-4 bananas, sliced
  • 1 box french vanilla pudding (or custard), made to box specifications
  • homemade whipped cream (1 pint of whipping cream, 2T powdered sugar, whip until stiff)
  • Amaretto or Grand Marnier (to taste, if you like alcohol)
  • Chocolate shavings and sliced almonds to decorate
  1. Strain pineapple juice off of fruit and mix juice with Amaretto/Grand Marnier.
  2. Slice cake to about 1/2 inch thickness, and line bottom of trifle bowl (or something clear with straight sides, it is pretty to see the layers).
  3. "Soak" cake with fruit and liquor juice, just enough to moisten the cake layer (save some for additional layers).
  4. Cover cake with a layer of pudding then, pineapple, bananas and strawberries.
  5. Cover fruit layer with layer of whipped cream.
  6. Repeat all layers until bowl is full, last layer should be whipped cream.
  7. Sprinkle chocolate shavings and almonds on top to decorate.
This is an adaptation of a family Christmas favorite! My mother always made it with Grand Marnier but I prefer Amaretto