MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Easy Raspberry Trifle
 Categories: Desserts, Fruit, Pudding, Cake, Wine
      Yield: 12 Servings
 
      1 pk Custard dessert mix
    3/4 c  Raspberry preserves
      2 pk Frozen raspberries in syrup
           (10 oz ea); thaw & drain
    1/4 c  Syrup from raspberries
      1 lb Cake; sliced/crust
           Trimmed
    3/4 c  Cream sherry
  1 1/4 c  Chilled whipping cream
 
  Prepare custard mix according to package instructions. Place in
  freezer until cold, stirring often, about 15 minutes. Mix
  preserves and 1/4 cup reserved raspberry syrup in small bowl. Line
  bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep
  (about 15-cup capacity) with layer of cake, trimming to fit. Brush
  1/4 cup Sherry over. Spread 1/4 cup preserve mixture over. Reserve
  12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then
  pour 1 cup custard over. Repeat layering 2 more times. Cover;
  chill 2 hours. Can be made 1 day ahead. Keep chilled. Beat cream
  in large bowl until stiff peaks form. Spoon cream onto trifle.
  Garnish with 12 raspberries.

  Source: Bon Appetit; May, 1996.
  Formatted by:  Sharon Klinger
 
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