Blog

Not Quite English Trifle

2 packages French Vanilla Instant Jell-O-Pudding Mix

3 ½ cups whole milk or part milk and part half and half

2 tablespoons Extra Creamy Cool Whip

2 tablespoons Mayfield’s sour cream

1 teaspoon vanilla extract

2 packages plain (unfilled) lady fingers

May substitute angel food cake

Whipped cream (in the can if desired)

2 (16 ounce) cartons sweetened, sliced frozen strawberries, thawed in the refrigerator

 

Combine pudding mixes and milk until smooth. Whisk in sour cream until well blended.

Fold in Cool whip until well blended. Refrigerate 30 minutes or until set. To serve:

Spoon a small amount of custard into a small, deep dessert dish, preferably glass. Place two split lady finger halves on top of custard. Spoon a large tablespoonful of strawberries over the lady fingers. Spoon two tablespoons of custard over the berries. Place three lady finger halves atop custard. Spoon strawberries over the lady fingers. Top with a large rosette of whipped cream. Serve at once. A few slices of banana are very delicious added to the second layer of custard before the berries.