Royal Canadian Trifle

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 20
• 1 (11 ounce) package frozen pound cake, thawed
• 1/4 cup cream sherry
• 1 (6 ounce) package strawberry gelatin
• 2 cups boiling water
• 1 1/2 cups ice cubes
• 1 (30 ounce) can fruit cocktail, drained
• 2 tablespoons lemon juice
• 1 (3 ounce) package custard mix
• 2 cups milk
• 1 cup heavy cream
• 2 tablespoons sugar

Recipe

• 1 cut pound cake into 1/2 inch thick slices;.
• 2 halve each slice, lengthwise;.
• 3 place on a cookie sheet.
• 4 drizzle cake slices with sherry.
• 5 allow to stand 10 minutes, or until wine is absorbed.
• 6 line the side of an 8-cup glass serving bowl with cake.
• 7 arrange remaining cake in bottom of bowl.
• 8 dissolve gelatin in boiling water in a large bowl.
• 9 stir in ice cubes until melted.
• 10 chill until gelatin is syrupy.
• 11 fold in fruit cocktail and lemon juice.
• 12 chill about two hours.
• 13 prepare custard mix with milk, following label directions.
• 14 pour into a medium sixed bowl,cover with plastic wrap.
• 15 chill at leasr one hour,.
• 16 beat cream with sugar in a small bowl til stiff.
• 17 fold half the cream into the chilled custard and pour over firm gelatin in bowl.
• 18 just before serving, garnish trifle with remaining whipped cream and strips of angelica and candied cherries cook time is chill time.