English Trifle

This traditional trifle recipe features all of the classic ingredients: layered liqueur-soaked cake, fresh berries, and vanilla pudding. Come winter, try this fruit trifle with pears or pomegranates instead of berries.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Chill: 6 hrs to 24 hrs

English Trifle

Directions

  1. Prepare Vanilla Pudding and chill.
  2. Arrange one-third of the cake cubes in the bottom of a 2-quart clear serving bowl. Drizzle with 2 tablespoons of the liqueur. Top with 1 cup of the berries. Spread one-third of the pudding over berries. Top with 1 tablespoon of the almonds. Repeat layers twice. Cover with foil and chill for 4 to 24 hours.
  3. To serve, in a medium mixing bowl beat whipping cream, powdered sugar, and the 1 tablespoon liqueur, if desired, with an electric mixer on medium speed until soft peaks form (tips curl). Spread over top of trifle. Arrange additional berries over whipped cream and sprinkle with remaining almonds.

From the Test Kitchen

*

One 10-3/4 ounce frozen pound cake, thawed, yields 5 1/2 cups of 1-inch cubes.

Easy Vanilla Pudding

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Nutrition Facts (English Trifle)

  • Per serving:
  • 484 kcal ,
  • 24 g fat
  • (13 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 8 g monounsaturated fat ),
  • 218 mg chol. ,
  • 240 mg sodium ,
  • 57 g carb. ,
  • 4 g fiber ,
  • 38 g sugar ,
  • 8 g pro.
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