JELLO TRIFLE RECIPES

Name: Traditional English Trifle
Prep time: 15 min
Total time: 15 min
Yield: 6-8 serving(s)
Ingredients: 1 packet single trifle sponge cakes (or a ready-made pound cake or similar); 1 pint english custard, made from bird custard powder; 1/2 pint whipping cream (heavy); 1 (400 g) package frozen raspberries (better than fresh); 100 g jars strawberry jam; 1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced; 1/4-1/2 pint cooking sherry; 50 g sliced almonds, toasted

TRADITIONAL ENGLISH TRIFLE RECIPE - FOOD.COM

Traditional English Trifle Recipe - Food.com image

This is the absolutely traditional version of the delicious and easy-to-make dessert which graces the Sunday lunch-table of many a British family across the country. You could call it an "adult" trifle, as it is made without jello, but with lots of sherry, which makes it totally irresistable and more-ish - a can't go wrong recipe. For people outside the UK, the trifle sponges can probably be bought from a specialist store selling British food, but the custard powder is available in regular supermarkets.

Total Time 15 minutes

Prep Time 15 minutes

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 packet single trifle sponge cakes (or a ready-made pound cake or similar)
1 pint english custard, made from bird custard powder
1/2 pint whipping cream (heavy)
1 (400 g) package frozen raspberries (better than fresh)
100 g jars strawberry jam
1 (400 g) can peach slices or 2 very ripe fresh peaches, skinned and sliced
1/4-1/2 pint cooking sherry
50 g sliced almonds, toasted

Steps:

Slice the cake into slices measuring about 3 x 2 x 1/2 inches, or whatever is convenient, and spread each slice with a little strawberry jam.
Layer in a glass dish, leaving no significant gaps.
Pour sherry over to soak sponge.
Spread frozen raspberries over sponge, followed by sliced peaches.
Make up custard, cool slightly and pour over all.
Allow to cool in fridge.
When set, whip cream and layer on top of custard.
Chill for at least half an hour.
Toast the almonds and scatter over.
That's it, you're done, serve and enjoy!

Nutrition Facts : Calories 411.1, FatContent 18.9, SaturatedFatContent 9.5, CholesterolContent 54.3, SodiumContent 28.8, CarbohydrateContent 42, FiberContent 4.9, SugarContent 30.6, ProteinContent 3.5

7 UP JELLO SALAD - SERENA BAKES SIMPLY FROM SCRATCH

7 Up Jello Salad - Serena Bakes Simply From Scratch image

7 Up Jello Salad recipe has lemon jello, 7 Up, crushed pineapple, sliced banana, mini marshmallows and topped with pineapple pudding mousse just like Grandma use to make from Serena Bakes Simply From Scratch.

Provided by Serena Bakes Simply From Scratch

Total Time 9 hours 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 10

Number Of Ingredients 16

Ingredients

6 ounces Lemon Jello
2 cups Boiling Water
2 cups 7up or Sprite
20 ounce Can Crushed Pineapple, Drained Juice Reserved
3 whole Bananas, Sliced
1 cup Mini Marshmallows
2 tablespoons All-Purpose Flour
1/2 cup Sugar
1 whole Egg, Beaten
1 cup Pineapple Juice
3 tablespoons Butter
1/2 teaspoon Gelatin
2/3 cup Heavy Whipping Cream
1/2 teaspoon Pure Vanilla Extract
1/3 cup Chopped Nuts
16 whole Maraschino Cherries or halves (Optional)

Steps:

Combine lemon Jello and boiling water.
Stir until jello is dissolved.
Add 7 up and stir until combined. Allow to cool for 10 minutes.
Stir in drained crushed pineapple, sliced banana's and mini marshmallows.
Pour Jello mixture into a 9"x13" pan or divide evenly into 10 individual parfait glasses. Cover and refrigerate for 2-3 hours.
Combine flour and sugar in a medium sized pan and stir in egg.
Slowly pour in pineapple juice while stirring until smooth.
Add butter and bring to a boil over medium heat while stirring constantly.
Boil for 3 minutes or until thickened.
Remove from heat and stir in gelatin until dissolved.
Allow to cool 15 minutes or until room temperature.
Beat whipping cream and vanilla in a cold mixing bowl at medium speed for about 1-2 minutes or until stiff peaks form.
Fold whip cream into pineapple pudding mixture until well combined.
Pour Pineapple Pudding Mousse mixture over the top of lemon jello.
Cover and refrigerate for 6 hours or overnight.
Garnish with chopped nuts and cherries if using and serve.

Nutrition Facts : Calories 297.76, FatContent 12.49, SaturatedFatContent 6.31, CarbohydrateContent 46.66, FiberContent 1.99, SugarContent 39.45, ProteinContent 2.96, SodiumContent 64.42, CholesterolContent 45.77

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