%3Amax_bytes(150000)%3Astrip_icc()%2F3708740-b8fb8a231a784c44be2feea95d42eafd.jpg&w=3840&q=75)
English Trifle
Prep
0 mins
Cook
0 mins
Servings
14
Difficulty
Easy
Ingredients
- 22 (8 or 9 inch) white cake layers, baked and cooled
- 22 pints fresh strawberries
- ¼ cup white sugar¼ cup white sugar
- 11 pint fresh blueberries
- 22 bananas
- ¼ cup orange juice¼ cup orange juice
- 11 (3.5 ounce) package instant vanilla pudding mix
- 22 cups milk
- 11 cup heavy whipping cream
- ¼ cup blanched slivered almonds¼ cup blanched slivered almonds
- 1212 maraschino cherries
Instructions
- 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.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Grilled Lentils with Fennel
Charred green lentils paired with caramelized fennel bulbs, finished with a bright lemon-herb dressing. A sophisticated vegetable-forward dish that's nutty, aromatic, and utterly satisfying.
Grilled Lentils with Leek
Charred green lentils paired with caramelized grilled leeks, finished with a bright lemon-tahini dressing and crispy garlic chips for a satisfying and elegant vegetable-forward dish.
Grilled Lentils with Artichoke
Smoky grilled lentil patties topped with charred artichoke hearts, fresh herbs, and a bright lemon-garlic drizzle. A satisfying plant-based main course with incredible depth of flavor.
Reviews
Sign in to write a review.