0 recipes from contoocook and beyond


l 4.4 oz. package custard dessert mix (such as Jello Brand)
3/4 cup raspberry preseres
2 l0 oz. pkgs. frozen raspberries in syrup, thawed, drained, l/4 cup syrup reserved
l l6 oz. frozen pound cake, thawed, crust trimmed, cut into l/2″ thick slices
3/4 cup cream Sherry
l-l/4 cups chilled whipping cream
Prepare custard mix according to pkg. instructions. Place in freeer until cold, stirring often, about l5 mins. Mix preserves and l/4 cup reserved raspberry syrup in small bowl. Line bottom of 8″ diameter glass bowl that is 4 to 5″ deeep (about l5 cup capacity) with layer of cake, trimming to fit. Brush l/4 cup Sherry over. Spread l/4 cup preserve mixture over. Reserve l2 raspberries. Sprinkle l/3 cup raspberries over preserves, then pour l cup custard over. Repeat layering 2 more times. Cover; chill 2 hrs. (Can be made l day ahead. Keep chilled.) Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle. Garnish with l2 raspberries.
Serves l0 to l2 Bon Appetit Irish Recipes May l996

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