posted by pwhayes 12-12-100 5:42 PM
Pink House Trifle
1 1/2 quarts milk
1 1/2 cups sugar
2 tablespoons cornstarch
1/2 cup sherry
2 cups cream, whipped
1 1/2 pounds pound cake, sliced
Raspberry or strawberry preserves
Pour the milk into the top of a double boiler. In a mixing bowl, beat together the sugar, cornstarch and eggs until smooth. Add to the milk and heat until the mixture is thickened, stirring constantly. Set aside to cool. Add the sherry to the cooled custard. Whip the cream and set aside.
Arrange the cake slices in a 13 X 9 X 2-inch baking pan. Spread with preserves, then top with a layer of custard and a layer of whipped cream. Repeat until all of the ingredients are used. Chill and serve. Serves 6-8.
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