Angie made this for Hannah’s Birthday
Note from Cheri:
My trifle recipe is a lifesaver when you have to feed a crowd. Using cake and custard mixes, it’s fast and easy to make, it looks spectacular layered in a large glass bowl, and everyone (and I do mean everyone) loves it. There is never any leftovers and even people who don’t normally eat dessert have been seen chowing down on huge bowls.
A traditional English dessert consisting of layers of cake doused in some sort of alcohol, usually sherry, then layered with jam and custard, I’ve played with the original trifle theme quite a bit, as you’ll see in the variations below. While sherry is the traditional spirit to add to trifle, you can also use brandy, rum or other liqueurs. You can just as easily eliminate alcohol entirely, the recipe is still delicious!
Since this is a “quick and easy” recipe, it uses your choice of cake mix (suggestions below) and pudding or custard mix. That said, I must put my two cents in and say that, in my opinion, Bird’s Dessert Mix — made in England and imported in the US by Kraft — is by far the best you can use. I have no connection with the Bird’s company, nor am I getting paid to say this, it’s just that I’ve tried lots of other brands of custards and nothing comes close to Bird’s. You can usually find it in most well stocked grocery stores
The Basic Recipe
1 cake mix
2 packets of custard or pudding mix (see note above)
2 bags, 1 lb. each, frozen fruit or equivalent sliced fresh fruit
1/3 C sugar (more or less to taste)
1 1/2 C heavy cream, whipped (or to save time, use whipped topping)
additional fresh fruit for garnish
1/3 C sherry or other liquor (optional)
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