Trifle for T

It was my oldest daughter’s birthday yesterday and so tonight we had dinner and I made dinner as per her requests… Lemon Curry Chicken, baked potatoes and asparagus. I didn’t have much time this week to make a fancy cake but I did have a pound cake left over from a gathering we had a couple of weeks ago. The cake didn’t all get eaten and it wasn’t iced so I threw it in the freezer. Today I turned it into a yummy trifle with pudding and whipping cream. I have to say it was pretty yummy.

The pound cake came from this recipe except instead of using blueberries I used cranberries this time. I chopped up half the cake and put it in the bottom of the bowl then poured the hot pudding over top of it to let it soak the cake. Then a layer of whipping cream. The next layer was vanilla pudding with chunks of cake in it and I also added fresh cranberries and slivered almonds, then another layer of whipping cream and topped with candied cranberries… so easy and delicious.

Ingredients:

2 packages of Pudding (I used Dr. Oetker and only added half the recommended sugar)
- I package chocolate pudding
- 1 package vanilla pudding
1 left over pound cake
large handful of slivered almonds
half of a bag of cranberries (to add with the vanilla layer)
half of a bag of cranberries (sugared for the top)

To sugar the cranberries bring a small pot of water to a boil and scald the cranberries, then in a bowl add a cup or so of sugar. Drop the cranberries in the hot water and then with a slotted spoon pull them out and drop them into the sugar. Roll them around to coat and then place on parchment paper for a bit to let them dry. They looks so beautiful and are so good, the tart and the sweet… YUMMY… it’s a great topping I’m thinking for some Christmas favourites coming up in the next few months…