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1-1/2 package vanilla instant pudding (6 serving size)
With steel knife, process pudding with sour cream for a few seconds. Gradually add milk through feed tube while machine is running. Process for 20 seconds. Empty mixture into another bowl.
Reserve several strawberries for garnish and slice the remaining berries.
Place 1/3 of the cake on the bottom of a 3-quart glass serving bowl. Sprinkle with 2 tbsp. liqueur.
Arrange sliced strawberries over cake and cover with half of the pudding. Place another 1/3 of the cake over the pudding and sprinkle with remaining liqueur.
Slice bananas and sprinkle with lemon juice. Arrange bananas over cake and cover with remaining pudding topped with remaining cake.
Whip cream until stiff and blend in sugar. Garnish trifle with whipped cream, grated chocolate and reserved strawberries. Chill several hours or overnight.
Posted by Judy Hochsztein
Nutritional Info Per Serving: N/A
1-1/2 cup sour cream or plain yogurt
1-1/2 cup milk
1 pint strawberries, hulled
1 sponge cake, broken into 1" chunks
1/4 cup rum, orange liqueur, or your favorite liqueur
2 bananas
1 tbsp. lemon juice
1 pint (500ml) whipping cream
1/4 cup sugar or icing sugar
grated semi-sweet chocolate for garnish