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Christmas: Holiday Fruitcake Trifle




Source of Recipe


Beaumont


List of Ingredients





4-pound fruitcake, broken into 1-inch cubes
1 cup rum or sherry, optional
5 cups vanilla pudding
1 quart heavy cream, whipped
Shaved chocolate or crusted candy canes, optional




Recipe



In 4-quart bowl, place a quarter of the fruitcake. Sprinkle with 1/4 cup of the rum or sherry, if desired. Top with 11/4 cups of the pudding. Top with a quarter of the whipped cream.

Repeat layers until all ingredients are used, ending with a layer of heavy cream. Garnish whipped cream with the saved chocolate or crushed candy canes, if desired.

Store in refrigerator. Best made a couple of hours in advance of serving.

(Serves 20-24)

Nutritional analysis per serving: 446 calories, 24 grams fat, 56 grams carbohydrates, 5 grams protein, 66 milligrams cholesterol, 254 milligrams sodium, 48 percent of calories from fat.