Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Santa's Christmas Trifle




Source of Recipe


Internet


List of Ingredients




1 frozen pound cake
1/4 cup orange juice
1 (20-ounce) can apple pie filling
4 tablespoons raspberry jelly
1 can vanilla pudding (or 1 package, prepared)
1 (8-ounce) container Cool Whip
Toasted coconut for garnish


Recipe



The bowl you choose for the trifle is very important because the effect is gained by seeing the layers of the trifle through glass. Arrange in layers. Cut one-half of cake into cubes. Sprinkle on orange juice, then 1/2 of pie filling; dot with all the jelly, then top with 1/2 the pudding. Repeat all the layers except jelly; top with Cool Whip and garnish with toasted coconut.