Monday, May 9, 2011


I make this every Mother's Day. My late grandmother in law LOVED this and would eat it after the meal, standing up, from the serving spoon. She was a sweet and polite Southern lady so it was rare to see her be greedy.


Berry Trifle

1 12 ounce pound cake
2 pints fresh red berries
1 small jar raspberry preserves
1/2 cup port or creme de cassis or rum or your other favorite liqueur
One big box vanilla instant pudding mix (should make three cups of pudding)
2 cups milk
Whipped cream

Microwave the raspberries, preserves and port for 90 seconds in a microwave safe bowl.

Make the instant pudding (yes you can make custard from scratch if you want but this is good too!) using only two cups of milk.

Slice the cake about 1/2 inch think (I say about a fingertip width thick)

In a pretty glass bowl, put a layer of pound cake then top with the 1/2 the raspberry mixture. Top with half the pudding. Repeat with the pound cake, raspberries and pudding. Top with whipped cream. Refrigerate for about an hour.

Done! A delicious and lazy dessert. No cooking! Just assembling!

I think it makes 8-12 servings.

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