This scrumptious trifle recipe is a family heirloom. My grandmother would make an enormous dish of it for Saturday night dinners when they often had guests. If there were leftovers, they'd eat that English trifle dessert every night that week until it was gone! —Ruth Verratti, Gasport, New York
Grandma's English Trifle Recipe photo by Taste of Home
1 package (3 to 3-1/2 ounces) regular or instant vanilla pudding mix
2-1/2 cups 2% milk
1 cup chilled heavy whipping cream
3 tablespoons confectioners' sugar
Maraschino cherries, halved
Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into 9 pieces. Line the sides and fill the center of a 2-qt. glass serving bowl with cake pieces. Prepare pudding with milk. Pour over cake. Chill. Beat cream and sugar until soft peaks form; spread over cake and pudding. Chill at least 4 hours. Garnish with almonds and cherries.