English Trifle

English Trifle

143

"This dessert recipe came from a friend from England, Gill Overfelt. She is one of the best people in the world (an angel in disguise!). It is delicious and elegant looking layered in a trifle bowl or individual dessert glasses."

Ingredients

{{adjustedServings}} servings 633 cals
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Original recipe yields 14 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 633 kcal
  • 32%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 98.4g
  • 32%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 537 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

  1. Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
  2. Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
  3. In a medium bowl, whip the cream to stiff peaks and spread over top of trifle. Garnish with maraschino cherries and slivered almonds.
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Reviews

143
  1. 188 Ratings

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This is a yummy dessert, it makes plenty and is a crowd pleaser. It does not get mushy if you refrigerate over night overall it is a very light, summer dessert.

This is very good but I made my own custard(Idon't like packaged) I used my own frozen strawberries in winter and it's just as good with fresh peaches in summer

This is absolutely the easiest and most delicious trifle I've ever tried. I usually flop everything I make no matter how easy the recipe is, but there is nothing that I could possibly mess up w...