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Prep Time: 20 Minutes Cook Time: 490 Minutes |
Ready In: 510 Minutes Servings: 4 |
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Ingredients:
2 cups cooked cranberry sauce (not jelly) |
1/4 cup cream sherry (sweet) |
1/2 cup chilled heavy cream |
1/2 cup melted but cool vanilla ice cream |
1 1/2 cups cubed (1/2 inch) pound cake |
Directions:
1. Stir together cranberry sauce and Sherry in a bowl. Set aside.
2. Combine heavy cream and ice cream in a bowl, then set in a larger bowl of ice and cold water and beat with an electric mixer until stiff.
3. Divide half of cake cubes among 4 dessert glasses. Top each serving with a scant 1/4 cup cranberry mixture, then top each with 1/4 cup whipped-cream mixture. Repeat layering with remaining cake cubes, cranberry mixture, and whipped-cream mixture.
4. Chill, loosely covered with plastic wrap, at least 8 hours for flavors to develop.
5. Cooks' note: Trifles can be chilled up to 1 day.
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