Holiday Trifle
CATEGORIES
INGREDIENTS
- 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
DIRECTIONS
- Strain pineapple juice off of fruit and mix juice with Amaretto/Grand Marnier.
- 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).
- "Soak" cake with fruit and liquor juice, just enough to moisten the cake layer (save some for additional layers).
- Cover cake with a layer of pudding then, pineapple, bananas and strawberries.
- Cover fruit layer with layer of whipped cream.
- Repeat all layers until bowl is full, last layer should be whipped cream.
- Sprinkle chocolate shavings and almonds on top to decorate.