Easy English Trifle Recipes

Easy English trifle

1    pkg. yellow cake mix
1    cup seedless raspberry preserves
1    cup medium dry sherry
1    cool whip (8 oz.)
2    pkgs. (3 3/4 oz.) vanilla pudding,
     instant or regular
1/2  cup thinly sliced toasted almonds

     Prepare cake mix according to directions
on package, baking cake in 2 round 9" pans.
Cool baked cake to room temperature.  Make
pudding according to package directions and
cool.  Cut cake into 16 pieces.  Split each piece
and fill with a little of the preserves, making
sandwiches.  Arrange these small cake
sandwiches in a glass serving bowl (about 3
layers).  Sprinkle a little sherry over each
layer and spread each layer with some of
the cooled pudding.  Build 3 layers.  Cover
with plastic wrap and chill in refrigerator at
least 8 hours, preferably overnight.  Just
before serving, spread cool whip attractively
over the top of the trifle and sprinkle with
the toasted almonds.  Serves 12.

Note:  To toast almonds, place on baking sheet
in oven briefly at 400 degrees and watch
carefully so they don't burn.

Hint:  Lemons and limes yield much more
juice if soaked in hot water before squeezing.

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