Strawberry Trifle

Recipe Ingredients

1		Vanilla pudding - (not instant) (3 oz)
2 cups	474ml	Milk
2 tablespoons	30ml	Dry sherry - optional
1		Frozen pound cake - thawed - 1/2" (10 3/4 oz) slices
1 cup	237ml	Strawberry preserves - divided
1 cup	237ml	Whipping cream
3 tablespoons	45ml	Powdered sugar
1/4 teaspoon	1.3ml	Almond extract
10		Fresh strawberries - halved
1/4 cup	23g / 0.8oz	Sliced almonds - toasted

Recipe Instructions

Combine pudding mix with milk and cook according to package directions.

Stir in sherry and cool. In 2-quart clear glass bowl, arrange single layer of cake slices to line bottom and sides of bowl.

Spread with half of the preserves, then half of the pudding.

Repeat procedure with remaining cake, preserves, and pudding.

Whip cream with powdered sugar and almond extract; spread over top of trifle, covering completely. Refrigerate for several hours or overnight.

Just before serving, garnish with strawberries and almonds.

Source:
Dierberg's Home Economists

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