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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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When I was growing up, my English mother made this as the centerpiece at our traditional Christmas Day tea. Presented in a cut glass bowl, it's absolutely stunning. Ingredients:
2 cups milk |
1 package (3 ounces) cook-and-serve vanilla pudding mix |
1 loaf (10-3/4 ounces) frozen pound cake, thawed |
1/4 cup seedless raspberry jam |
1/4 cup orange juice |
10 soft macaroon cookies |
2 cups fresh or frozen unsweetened raspberries, thawed and drained |
1 cup heavy whipping cream |
2 tablespoons confectioners' sugar |
1/4 cup sliced almonds, toasted |
Directions:
1. In a small saucepan, combine milk and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool. Cut cake into 1-in. slices; spread with jam. Cut into 1-in. cubes. Place cubes jam side up in a 3-qt. trifle or glass bowl. Drizzle with orange juice.
2. Place macaroons in a food processor, cover and pulse until coarse crumbs form. Set aside 1/4 cup crumbs for garnish; sprinkle remaining crumbs over cake cubes. Top with berries and pudding. Cover and refrigerate overnight.
3. Just before serving, in a small bowl, beat cream until thickened. Beat in confectioners' sugar until stiff peaks form. Spread over trifle. Sprinkle with almonds and reserved macaroon crumbs. Yield: 10-12 servings.
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