English Trifle Cake
Ingredients
1 angel food cake, fresh baked or purchased.
1 jar low cal raspberry jam
1 large sugar free raspberry gelatin (6 serving box)
1 large packet instant vanilla pudding; sugar free
1/2 C. to 1 C. dry sherry, not cooking variety
1 or 3 maraschino cherries with stems
3 fresh mint leaves or similar garnish
Light frozen whipping cream, thawed
Cooking Instructions
Break angel cake in medium size pieces, spread each with small amount of raspberry jam, and arrange this in straight-sided glass bowl. Pour over the sherry and weight down lightly with saucer and cover with plastic wrap, set aside for a few hours. After sherry has been absorbed mix gelatin according to directions, do not use ice. Pour over cake and sherry in the bowl. Cover and place in refrigerator for several hours or overnight until gelatin is set. Before serving, prepare Vanilla Pudding mix and pour over top of gelatin, using a knife to slide down sides of bowl to allow some of the pudding to go down sides. Cover and chill again. Garnish with cherries and mint, or use some of the candied holiday fruits to decorate top of bowl. When serving, be sure to slide spoon to the bottom of the bowl for each serving, not only for the colors of the different layers, but to be sure each serving gets the flavor of the sherry. Top with a small dollop of whipping cream.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)