Description
This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses.
Ingredients
- 2 (8 or 9 inch) white cake layers, baked and cooled
- 2 pints fresh strawberries
- ¼ cup white sugar
- 1 pint fresh blueberries
- 2 bananas
- ¼ cup orange juice
- 1 (3.5 ounce) package instant vanilla pudding mix
- 2 cups milk
- 1 cup heavy whipping cream
- ¼ cup blanched slivered almonds
- 12 maraschino cherries
Instructions
- Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
- Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries
- and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
- In a medium bowl
- whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
Servings: 14