Trifle Pudding

Here's a trifle which uses both fruit and liquor.

• Calories: 445 Calories

Ingredients

• 3 tablespoons white sugar
• ¼ cup brandy
• 2 cups heavy whipping cream
• ¼ cup dry sherry
• 1 (3 ounce) package non-instant vanilla pudding mix
• 2 tablespoons dark rum
• 2 cups half-and-half cream
• 38 large strawberries
• 2 tablespoons raspberry preserves

Recipe Instructions

Step 1

Combine pudding mix with half and half. Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. Stir well occasionally. Turn off heat and allow to cool slightly. Mix in rum. Chill pudding thoroughly. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled pudding mixture.

Step 2

Using a brush, coat a deep, 10" diameter bowl, with raspberry preserves up to within 1 inch of top.

Step 3

Slice both sponge cakes horizontally into halves. Skim crust off top of both layers. Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat procedure 2 additional times.

Step 4

Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture

Step 5

Whip the remaining 1 cup cream and 2 tablespoons sugar until 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.