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

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