Trifle Pudding Good Recipes

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Saturday, October 15, 2011

Trifle Pudding

"Here's a trifle which makes use of both fruit and liquor."

Ingredients :

1 (3 ounce) package deal non-instantaneous vanilla pudding mix
2 cups 1/2-and-half cream
2 tablespoons darkish rum
3 tablespoons white sugar
2 cups heavy whipping cream
2 (18.25 ounce) packages angel food cake mix, prepared in a 10 inch spherical cake pan
1/four cup brandy
1/four cup dry sherry
38 large strawberries
2 tablespoons raspberry preserves

Instructions :

Prep :	Cook : 16M	Ready in :

Combine pudding blend with half of and half of. Cook on low warmness 12 to 15 mins, or until combination comes to a boil and partly thickens. Stir well every so often. Turn off heat and allow to chill slightly. Mix in rum. Chill pudding thoroughly. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled pudding mixture.
Using a brush, coat a deep, 10" diameter bowl, with raspberry preserves up to inside 1 inch of top.
Slice both sponge desserts horizontally into halves. Skim crust off top of both layers. Place pinnacle slice, crust aspect up in bottom of preserves-lined bowl, curving outer edge of layer upward. Combine brandy and sherry, and sprinkle a fourth of the aggregate (approximately 2 tablespoons) over the cake slice. Spread 1/3 of the chilled pudding aggregate over the floor of the cake slice. Repeat method 2 additional instances.
Finish by arranging 15 to 18 strawberries at the top of the third layer of pudding and cowl with fourth cake layer, crust facet down. Sprinkle with final brandy-sherry combination
Whip the ultimate 1 cup cream and a pair of tablespoons sugar till stiff. Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. Top each mound with a strawberry. Refrigerate at least 2 hours before serving.

Notes :

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