English Trifle, American-Style


2 pkg. Ladyfingers
Cream Sherry
4 small boxes raspberry jello
4 C boiling water
2 boxes of prepared Bird’s Custard (or even better make 2 cups of homemade vanilla custard. If in a hurry use 2 boxes of prepared Jello brand French Vanilla Instant Pudding)
1 quart fresh raspberries (raspberries alone or a mixture of raspberries, blackberries & strawberries can be substituted)
8oz. Heavy Cream, whipped
Rainbow Sprinkles (a must!)


Mix together the boiling water and jello; stir until dissolved. Place in the fridge to start setting up (you don’t want it to set up completely, just cooled enough to not crack your glass trifle dish.
Place a layer of ladyfingers into the bottom of a trifle bowl (or any large clear glass bowl) in a decorative pattern, then repeat with another layer and both times sprinkle with sherry (just enough to evenly moisten the ladyfingers).
Carefully pour the raspberry Jello over the sherry-soaked ladyfingers to finish off the cake layer. Let the Jello soak into the ladyfingers for a couple minutes.
Now evenly spread the vanilla custard/pudding in an even layer on top of the ladyfinger layer.
Then add a layer of raspberries.
Finally top with layer of sweetened whipped heavy cream. Sprinkle top with lots of Rainbow Sprinkles (Thank You, Sultanabun for this authenic finish!)
Place in the fridge to allow the jello to finish setting up; about an hour.

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