Carolines's Tipsy Trifle

Tipsy Trifle

My sister asked to get this one up.  This is from an email my Mom sent to me in 1998 and I haven't made it in quite some time.  I don't have all the proportions so I will add what I have.  When I make this, I can update the recipe.

• Angle Food Cake

• 1 small boxes of Vanilla Pudding(not instant)

• milk

• 1 bag or 2 boxes of frozen frozen raspberries

• 3 bananas

• 1/2 cup of good (not sweet) sherry

• 1 half-pint whipping cream

• 3 tablespoons of sugar

• 1 teaspoon of Vanilla

Make the pudding according to the directions on the box.  Put a few spoonful on the bottom of a pretty dish. Slice cake into thin slices(1/2 inch or less) and line bottom and sides of dish with it. Sprinkle slices with sherry(the amt. is your choice. I use 1/2 cup sherry for all). Put 1/2 of the berries and 1 and 1/2 of the bananas(sliced) in the dish. Cover with pudding. Repeat cake, sherry, fruit, bananas and pudding. Top iwth cake, cover with pudding.  Chill.  Whip cream with 3 tablespoons of sugar and 1 teaspoon of vanilla. Spread over trifle and decorate with cherries or what you will.

I sometimes need more pudding, so you might get another box to have on hand.  I never use the entire cake unless I'm making a huge trifle.  Then I would increase the other ingredients.  You can use other fruit, but we like raspberries best.

Quick Recipe

Substitute instant pudding for pudding. Use jelly roll for cake.  Canned berries can be substituted.

She also talked about getting a pseudo-1900s British version from the Mrs. Bridges' Upstairs Downstairs Cookery Book.  Unfortunately, I don't have that one.