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Trifle Pudding

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Trifle Pudding



Ingredients :

  • 1 (3 ounce) package non-instant vanilla pudding mix
  • 2 cups half-and-half cream
  • 2 tablespoons dark rum
  • 3 tablespoons white sugar
  • 2 cups heavy whipping cream
  • 2 (18.25 ounce) packages angel food cake mix
  • prepared in a 10 inch round cake pan
  • ¼ cup brandy
  • ¼ cup dry sherry
  • 38 large strawberries
  • 2 tablespoons raspberry preserves
  • Methods :

  • Combine pudding mix with half and half. Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. Stir well occasionally. Turn off heat and allow to cool slightly. Mix in rum. Chill pudding thoroughly. Whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. Fold into chilled pudding mixture.
  • Using a brush, coat a deep, 10″ diameter bowl, with raspberry preserves up to within 1 inch of top.
  • Slice both sponge cakes horizontally into halves. Skim crust off top of both layers. Place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. Combine brandy and sherry, and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. Spread 1/3 of the chilled pudding mixture over the surface of the cake slice. Repeat procedure 2 additional times.
  • Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture
  • Whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. Top each mound with a strawberry. Refrigerate at least 2 hours before serving.
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