Recipe by Sheila Wadden
"This recipe is a given in our home for most holidays, especially Christmas and Thanksgiving. It is easy to prepare and very tasty. It can be made a day or two ahead."
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1 (6 ounce) package
strawberry flavored Jell-O®
1 (19 ounce) can
fruit cocktail, drained
sponge cake, cut in cubes
1 (3.5 ounce) package
instant vanilla pudding mix
1 (8 ounce) container
frozen whipped topping, thawed
i tried this for a quick way to make a dessert, wouldnt call this an english triffle since we use fresh friuts and no pre made cream lol, i would call it the american lazy way of making a trifle , tastes good but isnt really a trifle:) my kids loved it :)
Great Recipe!! I used fresh fruit instead of canned, but the basics were EXACTLY what I was looking for. Thanks so much!!
This recipe is awesome. Yes, it is the lazy American version...hence, easy and quick to make with lots of flavour. Who wants to spend all day in the kitchen anyway? I couldn't stop with just one serving. In addition, the mold holds up well, while at the same time melting in your mouth. I found using canned fruit cocktail made it easier to eat, as the pieces of fruit were not too large for eating. It was a hit with the crowd as well. A nice sweet dessert but not so rich, like cheesecake.
A dessert made with gelatin, and then being called a Trifle. The recipe should be re-named to American Trifle. It is not bad to taste, but to call it an English Trifle is just such an insult to a proper English Trifle.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 50
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