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Basic Trifle Recipe
1 (6 ounce) package strawberry flavored gelatin
1/2 cup wine
1 (19 ounce) can fruit cocktail, drained
16 ounces sponge cake, cut in cubes
1 (3.5 ounce) package instant vanilla pudding mix (custard)
1 (8 ounce) container frozen whipped topping, thawed
(or use whipped cream)
In a large glass bowl, combine the gelatin and 2 cups boiling water. Mix until dissolved.
Mix together the wine, reserved fruit cocktail syrup and enough cold water to equal 1 3/4 cups. Add to gelatin and mix well.
Add cubed cake and fruit to mixture; stir and refrigerate 4 to 5 hours.
Prepare custard according to packaging to equal 2 cups.
Pour over gelatin mixture and refrigerate.
Top with whipped topping before serving.
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