Taste of Home
Holiday English Trifles
TOTAL TIME: Prep: 35 min. Bake: 35 min. + chilling
YIELD: 15 servings.
This recipe has everything I want in a holiday dessert. It's yummy, easy to prepare and beautiful. —Bonnie Cameron, Colbert, Washington
Ingredients
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1 package yellow cake mix (regular size)
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1/3 cup orange juice or orange liqueur
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1/3 cup sherry or additional orange juice
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1 jar (18 ounces) seedless raspberry jam
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1-1/2 cups cold 2% milk
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1 package (3.4 ounces) instant vanilla pudding mix
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1 cup reduced-fat sour cream
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2 cups heavy whipping cream
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3 tablespoons confectioners' sugar
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1-1/2 cups fresh raspberries
Directions
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1.
Prepare and bake cake according to package directions, using a greased 13x9-in baking pan. Cool; cut into 1-in. cubes.
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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.
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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.
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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.
Nutrition Facts
1 serving: 506 calories, 24g fat (10g saturated fat), 92mg cholesterol, 364mg sodium, 68g carbohydrate (51g sugars, 1g fiber), 5g protein.
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