Shortcut English Trifle Recipe
No one will guess that the sponge cakes are actually Twinkies®, and the custard is no-cook instant pudding mixed with whipped cream. You can use any flavor of jam and matching fruit to vary your trifle, and while it’s a good possibility that the English won’t approve of this cheater’s version of their classic dessert, it’s good and easy.
2 3 oz. packages vanilla instant pudding powder
4 cups milk
2 cups heavy whipping cream
10 cream filled sponge cake fingers such as Hostess Twinkies
3 tablespoons cream sherry, raspberry liqueur, or raspberry coffee syrup
1/2 cup strawberry jam
1 pound fresh strawberries, washed, stems removed, and sliced
5 fresh strawberries, halved lengthwise with stems
- Whisk together the pudding mix and milk until smooth, or place in the blender, blend, and immediately pour into a bowl to set.
- Whip the heavy cream until stiff peaks form; fold in the pudding.
- Cut the sponge cakes in half lengthwise; sprinkle the cut sides with a scant teaspoon of the sherry.
- Spread each liberally with jam and sandwich them together; cut each into four pieces.
- Assembly: Place 10 9-12 ounce clear plastic cups (preferably the nicer harder plastic) on a flat surface.
- Spoon about 1/4 cup of the pudding mixture into the bottom of each cup.
- Press two of the sponge sandwiches down into the pudding.
- Top with half of the strawberries.
- Add another layer of pudding, sponge sandwiches, and fruit.
- Top with the remaining pudding.
- Add a strawberry half on top, cover with plastic wrap, and refrigerate several hours before serving.
Amount Per Serving
Calories 518 Calories from Fat 236
Percent Total Calories From: Fat 46% Protein 4% Carb. 49%
Nutrient Amount per Serving
Total Fat 26 g
Saturated Fat 15 g
Cholesterol 89 mg
Sodium 447 mg
Total Carbohydrate 64 g
Dietary Fiber 0 g
Sugars 29 g
Protein 6 g
Vitamin A 17% Vitamin C 57% Calcium 0% Iron 9%
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