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Trifle, Fruit (D, TNT)
Source: The Rebbetsin
Serves: 10-12 or more

1 8" square yellow cake or half box cake mix, prepared and baked
apricot preserves
1/2 cup amaretto (almond liqueur)
1 carton heavy cream, sweetened and whipped, or fat-free whipped topping
1 large package or 2 small packages, vanilla pudding, prepared according to package directions
1/3 cup sliced almonds
blueberries, strawberries (or any fruit you like), fresh or frozen

Split cake horizontally, and spread both halves with preserves. Break into pieces and put half of the cake, preserve side up, on the bottom of your bowl.

Sprinkle with 1/4 cup Amaretto.

Pour half of the pudding over the cake.

Put on a layer of strawberries.

Spread on a layer of whipped cream.

Put on a layer of blueberries.

Put rest of the cake pieces on top, with the preserve side facing down.

Sprinkle with Amaretto.

Put on the rest of the pudding, strawberries, blueberries, and whipped cream. Sprinkle with almonds and chill at least 4 hours. Garnish with a few strawberries or blueberries.

Poster's Notes:
I made this trifle about a month ago for a Chavurah meeting, but have had the recipe since the early 1980's. It originally came from the Rebbetsin where I used to live. My latest changes have been to eliminate as much fat from the recipe (thus the fat-free whipped topping) without sacrificing the flavor. One year, I also made it pareve for Passover, using all Pesadik ingredients. It was pretty good! I hope you enjoy it.

Posted by Janise Ross

Nutritional Info Per Serving: N/A