1- 4 serving size pkg regular vanilla pudding mix
2 1/2 cups milk
2/3 cup cream sherry
1- 7 inch sponge cake, one 16oz loaf pound cake or 12 ladyfingers cut into 1 inch cubes
1/3 cup raspberry jam
3 cups cut up fresh fruit
8 purchased almond macaroons, crumbled 1 1/2 cups
1/2 cup whipping cream
fresh fruit
crumbled almond macaroons
- Prepare pudding according to package directions, except use the 2 1/2 cups milk. Stir in 1/3 cup of the sherry. Cover surface with clear plastic wrap. Cool till lukewarm.
- To assemble, place cake cubes in the bottom of a straight sided 2 quart glass bowl. Sprinkle with remaining 1/3 cup sherry. Spoon jam evenly over cake cubes. Top with the 3 cups fresh fruit. Sprinkle 1 1/2 cups crumbled macaroons over fruit. Pour prepared pudding over layers. Cover and chill for 2 to 4 hours.
- Before serving, in a chilled medium mixing bowl beat whipping cream with an electric mixer on low speed till soft peaks form. Do not overbeat. Put whipped cream into a decorating bag fitted with a large star tip; pipe cream atop trifle. Or, spoon whipped cream atop. If desired garnish with additional fruit and macaroons. Makes 8 to 10 servings.
