01 July, 2015

Billie's "English" Trifle | Favorite Recipes 2006

I like Billie's riff on an "English" trifle (she actually uses the quotation marks) because it simplifies what could be a more labor-intensive and time-consuming preparation process. In addition to Billie's recipe, I suggest a few variations I plan to try for adapting to homemade brandied cherries I like to make.



Billie's "English" Trifle ingredients (5)
Makes up to about 12 servings 
Can be scaled for different size bowls
One package Jell-O French Vanilla Instant Pudding, and all ingredients to prepare it according to the directions on the box
One big jelly roll or one package of four (4) small jelly rolls
1/2 cup "sweet Sherry" (a fortified wine from Spain)
1 (12-oz) tub non-dairy whipped topping (like Cool Whip), defrosted
"Lots of" maraschino cherries, drained and sliced
1/2 cup slivered almonds


Billie's "English" Trifle Directions
Prepare instant pudding as directed on the box. 

Cut jelly roll(s) into 1/2-inch slices and place half in the bottom of your trifle bowl (or other glass bowl, usually clear). Sprinkle with half of the Sherry (or brandy or cherry liqueur).

Use half of the prepared pudding to cover the jelly roll slices, spreading to the edge. 

Repeat layers.

At this point, Billie covers with the non-dairy whipped topping, sprinkles the cherries and almonds on top, and serves. (See Notes.) 


Billie's "English" Trifle Notes
  • For variation, use cherry brandy instead of the Sherry.

  • I will test different finishing procedures. Instead, securely cover second layer of pudding with plastic wrap and refrigerate four (4) hours to give all the flavors a chance to blend. If that results in too soggy jelly roll, I'll reduce to two (2) hours the next time. Either way, about thirty (30) minutes before serving, I'll remove the trifle from the fridge to bring to cool rather than cold temperature. Just before serving, I'll remove the plastic wrap, spread the whipped topping and scatter the cherries and almonds.

  • If cherries are in season, go one step further and brandy some, slicing or chopping them after the infusion. My personal favorites are Jack Daniel's Vanilla Cherries which I make (I'm looking for and will post my recipe); Barker and Mills Bourbon Vanilla Cocktail Cherries have been recommended to me, however, they are a limited edition product. When using infused cherries and their liquor syrup, you may not need the sherry (or brandy). 
I think any of the following recipes on a sister web site will be lovely in this recipe:


  • To lighten up, use product like Bird's Eye® Fat Free Cool Whip Non-Dairy Whipped Topping,


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