Trifle

By CathyRice

a modern, easy to make twist on the classic layered dessert

Ingredients

• 1 pkg vanilla pudding (4 3/4oz, NOT instant)
• 2 1/2 cup Cool Whip or Cool Whip Light
• 3 T sugar
• 1/4 c brandy
• 1/4 c dry sherry
• 2 c half and half
• 2 T dark rum
• 1/4 c raspberry preserves
• 2 Sara Lee frozen pound cakes
• 3 baskets of strawberries

Preparation

Step 1

Mix pudding and half and half. Cook and stir until pudding boils and thickens. Add rum and chill (~2 hrs).

Fold 1 1/4 c Cool whip into chilled pudding.

Coat inside of trifle bowl with raspberry preserves.

Layer in trifle bowl:
Slices of pound cake
Mix brandy and sherry and drizzle over cake
Pudding mix
Sliced strawberries
Repeat layers 2 to 3 times.

Top with remainder of Cool Whip.
Garnish with reserved strawberries.
Refrigerate.