Pink House Trifle
- 1 quart whole milk
- 1 cup granulated sugar
- 2 Tbsp cornstarch
- 4 eggs
- 1/2 cup sherry (optional)
- 2 cups cream, whipped
- 1 lbs Sara Lee pound cake
- Raspberry or strawberry preserves (raspberry is best)
In mixing bowl beat together sugar, cornstarch and eggs until smooth.
In double boiler mix milk and egg mixture; heat until mixture is thickened, stirring constantly. Add sherry, if desired. Set aside to cool.
Whip the cream and set aside.
Slice cake into 1/2 inch slices. Arrange layers in deep crystal bowl or a trifle bowl, beginning with cake slices, then spreading preserves, layer of custard and a layer of whipped cream. Repeat until all ingredients are used. Chill about 6 to 8 hours.Makes 4 Source:
Submitted by: Recipe Group Member
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