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Sherry Trifle

The other day I was talking to my wife about her Birthday dinner. She said she didn't really care what was for dinner but she was tired of the typical Birthday Cake and wanted something different. Something "custardie." "Okay I'm game , how about a trifle" I said. After describing what a trifle is, she agreed but wanted a few alterations. No problem.

Now I've only made trifle once before, back in the 1980's But they're not very difficult. But you may be asking yourself, "What's a trifle?" Well, depending on who you ask it's a combination of cake, custard and fruit that originates in either Ireland or Great Britain.

  • 1 cup cold whole milk

  • 1 cup sour cream

  • 1 package (3.4 ounces) instant vanilla pudding mix

  • 1 teaspoon grated orange zest

  • 2 cups heavy whipping cream, whipped

  • 8 cups cubed angel food cake (I used a box mix for this cake)


In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream.

Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving. Yield: 8-10 servings.

Now I wasn't impressed with the first trifle I made and I'm not a huge fan of this one either. But the wife liked it and that's all that matters

Cook well and live large my friends

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