Reviewed: Jan. 27, 2009

I just love this recipe! Now, with that being said, this last time I made trifle I did make quite a few changes. Instead of using cream sherry, I used Chambord liquer. I used a pre-made frozen pound cake that I cut into squares when thawed. Next, I had custard powder in the house from a different recipe, so I made that instead of the pastry cream that this recipe calls for. I know, lots of changes, but the 4 stars I give this recipe is what I rate it when I make it according to the original directions. The changes I made this last time are just optional suggestions to save time and change it up!

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Reviewer:

Constance

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brockville, Ontario, Canada

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Reviewed: Jan. 2, 2006

Delicious and beautiful; 2 packages of vanilla pudding made to directions can be substituted. My double boiler is too small so I had to make it in 2 batches. Served it New Years Eve to 16 people; had several requests for the recipe.

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11 users found this review helpful