Holiday English Trifles Recipe

Holiday English Trifles Recipe
Holiday English Trifles Recipe photo by Taste of Home
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Holiday English Trifles Recipe

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This recipe has everything I want in a holiday dessert. It's yummy, easy to prepare and beautiful. —Bonnie Cameron, Colbert, Washington
MAKES:
15 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 35 min. Bake: 35 min. + chilling

Ingredients

  • 1 package yellow cake mix (regular size)
  • 1/3 cup orange juice or orange liqueur
  • 1/3 cup sherry or additional orange juice
  • 1 jar (18 ounces) seedless raspberry jam
  • 1-1/2 cups cold 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup (8 ounces) reduced-fat sour cream
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1-1/2 cups fresh raspberries

Directions

Prepare and bake cake according to package directions, using a greased 13x9-in baking pan. Cool; cut into 1-in. cubes.
In a small bowl, combine orange juice and sherry. In another bowl, whisk jam. In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in sour cream. Let stand for 2 minutes or until soft-set.
Divide half of the cake cubes among 15 parfait glasses or dessert dishes; drizzle with half of the orange juice mixture. Layer each with jam and pudding mixture. Top with remaining cake cubes; drizzle with remaining orange juice mixture. Cover and refrigerate for at least 4 hours or overnight.
Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop over trifles and garnish with raspberries. Yield: 15 servings.
Originally published as Holiday English Trifles in Country Woman Christmas Annual 2011, p78

Nutritional Facts

1 serving: 506 calories, 24g fat (10g saturated fat), 92mg cholesterol, 364mg sodium, 68g carbohydrate (51g sugars, 1g fiber), 5g protein.

  • 1 package yellow cake mix (regular size)
  • 1/3 cup orange juice or orange liqueur
  • 1/3 cup sherry or additional orange juice
  • 1 jar (18 ounces) seedless raspberry jam
  • 1-1/2 cups cold 2% milk
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 1 cup (8 ounces) reduced-fat sour cream
  • 2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1-1/2 cups fresh raspberries
  1. Prepare and bake cake according to package directions, using a greased 13x9-in baking pan. Cool; cut into 1-in. cubes.
  2. In a small bowl, combine orange juice and sherry. In another bowl, whisk jam. In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in sour cream. Let stand for 2 minutes or until soft-set.
  3. Divide half of the cake cubes among 15 parfait glasses or dessert dishes; drizzle with half of the orange juice mixture. Layer each with jam and pudding mixture. Top with remaining cake cubes; drizzle with remaining orange juice mixture. Cover and refrigerate for at least 4 hours or overnight.
  4. Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop over trifles and garnish with raspberries. Yield: 15 servings.
Originally published as Holiday English Trifles in Country Woman Christmas Annual 2011, p78

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