Trifle-English Pudding - USM Culinary Academy

Pam's Easy Trifle
  • 3-4 packages of Ladyfingers, split (or 3 small pound cakes, sliced)
  • 2 cans (4 c.) vanilla pudding
  • Fresh fruit-strawberries, blueberries, melons, oranges, kiwi, etc.
  • 1 jar grape or strawberry jelly
  • Whipped topping

Line the bottom of a clear bowl with straight sides with the lady fingers and place one row of split ladyfingers aroudn the sides of the bowl.  Spoon a layer of vanilla pudding over the ladyfingers, follow with a layer of mixed fruit or a layer of two different kinds of fruit.  Add a layer of jelly.  Make a layer of ladyfingers.  Begin again with a layer of pudding followed by a layer of fruit, jelly than ladyfingers.  Continue with layers until the bowl is filled near the top.  Over the top spray whipped topping from a can or spoon topping over the top.  Sprinkle with chocolate shavings or silver dragees.  Refrigerate until serving.