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

Paul McCartney English Trifle




Source of Recipe


Internet


List of Ingredients




1 (18 1/4-ounce) package yellow cake mix *
1 cup raspberry jam, divided**
1 (29-ounce) can sliced peaches, drained (reserve juice)
1/2 cup sherry, or brandy, divided (optional)***
1 (6-serving size) vanilla pudding mix (not instant)
3 cups milk
2 cups sweetened whipped cream
Sliced toasted almonds



Recipe



* A purchased sponge cake may be subsituted.
** Your favorite jam can be substituted.
*** You can omit the liquor if you don't use alcohol in your cooking.

Prepare the yellow cake according to package directions using a 9-inch cake pan (reserve one layer for another use). Slice one baked cake layer horizontally into two equal layers.

Place one sliced layer into a trifle dish or a large glass bowl with straight sides; cover with 1/2 cup jam and half of the sliced peaches. Pour approximately half of the reserved peach juice over the cake or until it is moist but not sloppy. Pour 1/4 cup sherry or brandy over the top, as evenly as possible. Place the second sliced cake layer on top and cover with remaining jam and peaches; pour remaining peach juice and sherry or brandy over the top.

Prepare the vanilla pudding according to package directions, using the 3 cups of milk. Pour hot pudding over the top of the cake; let cool. When cool, spread with whipped cream. Decorate with toasted sliced almonds. Cover with plastic wrap and refrigerate overnight.

Makes 10 to 12 servings.