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Instructions |
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A favorite of old and young alike.
Start this in good time as the Jello and custard needs time to cool
and set.
Choose a glass dish which will show the trifle off.
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Drain a 976 ml can mixed fruit and place in the dish
Mix 2 84g packages of Jello according to package instructions using
the drained juice and topping up with water.
Make a double batch of Bird’s Custard. I use the custard dessert
version on the can as it is thicker. Let cool.
Once everything is set and cool put the custard on top of the jello
and fruit.
Top this with whipped cream.
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Notes- White cake can be added to the fruit if you want.
Vanilla or liquor can be added to the whipped cream.
I use one package of wild raspberry and one of orange jello.
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Another recipe for which Christine is rightly revered in our 'family' She kindly started making it years ago with an eggless sponge for Galen and it grew to become a must-have dish at many events, but always Christmas. It's light, refreshing and delicious. We always comment on it--as if we may never see the likes again. Christine is now working at perfecting the gluten-free trifles-continuous quality improvement and customer satisfaction even on the home front.
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Originally Submitted
12/23/2012
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