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Trifle

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Ingredients

2 Cans Pineapple Slices
1 Jar Maraschino cherries
1 packet 3.4oz Jello instant pudding and pie mix
2 Packets 3oz Black cherry Jello
1 Cup Sour Cream
1/2 Cup Sugar
1/4 Cup Brandy
2 Cups Milk
1 Box or Tub Angel Food or Sponge Cake
1/2 Cup Brandy

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Trifle

Cuisine:
  • Medium

Ingredients

Directions

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Jello can be made a day earlier or a few hours before.
Make jello in a pan and and use only 3 cups of water to make the jello- add 2 cups warm water and dissolve and 1 cup cold water- so as to make jello nice and thick-You amy use 2 round dishes to set and after setting it lift the whole layer and place it on top of pudding alternatingly. Or just add Jello into 1 big pan and after setting it …cut the jello into squares.
Beat the Banana pudding pie mix in 2 cups of milk. Add the sour cream to the pie mix and the sugar.
Mix
Cut up the Angel food cake cut into 1-inch squares. Cut up the pineapple slices into 1-inch size bits too.
In a deep glass dish –arrange the angel food squares and make a layer- (leave enough cake-for some to make 1 more layer for the 2nd layer). Sprinkle some brandy on the angel food cake squares- then add the banana pudding pie mix then add either the layer of cut up jello or the whole layer lifted of the jello-
Alternate this procedure once more-then add some cool whip and decorate with maraschino cherries on top. Refrigerate it and serve in individual bowls.

Knowledge Sutra
Trifle is very English! The earliest use of the name trifle was in a recipe for a thick cream flavored with sugar, ginger, and rosewater, in Thomas Dawson’s 1585 book of English cookery The Good Huswifes Jewell.[ Trifle evolved from a similar dessert known as a fool, and originally the two names were used interchangeably.
Jelly is first recorded as part of the recipe in later editions of Hannah Glasse’s eighteenth-century book The Art of Cookery. In her recipe, she instructed using hartshorn or bones of calves feet as the base ingredient (to supply gelatin) for the jelly. The poet Oliver Wendell Holmes wrote of trifles containing jelly in 1861.

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