Home Cooking Recipes
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Jumbleberry Trifle
Chef:  Madeline Fangman - Hereford, TX          Category:  Appetizers

Ingredients:
1 (18 oz.) jar blueberry jam
4 bananas, sliced
1 (10 oz.) package frozen sweetened strawberries, thawed
1 (10.75.) frozen pound cake, thawed
1 1/2 cups whipping cream
1 (8 oz.) box vanilla pudding
squirt of lemon (on bananas)













Directions: Stir together strawberries and 1 cup jam. Cover sauce, and chill 20 minutes. Cut pound cake into 1/4 inch thick slices. Spread remaining jam on one side of half of slices, top with remaining slices. Cut sandwiches into 1/2 inch cubes, set aside. Spoon 1 tablespoon berry sauce into 8 large wine glasses, top with about 1/4 cup each of cake cubes, vanilla pudding and whipping cream. Repeat layers once, ending with berry sauce. Serve immediately, or chill until ready to serve. Garnish, if desired. Makes 8 servings. Preparation time: 45 minutes, Chill 50 minutes.

Notes: This trifle can also be put together in a 2quart bowl or trifle bowl. Makes 8 servings.

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