We almost always serve trifle on St. Patrick’s Day. Although it’s called “tipsy parson” and doused with some form of alcohol in my Irish cookbook, we serve it without. Served in an official trifle bowl , it gives the impression of elegance. No one needs to know that you didn’t slave in the kitchen all day.
1. Info for Easy Trifle
- Cook Time: unavailable
- Total Time: unavailable
- Servings: unavailable
- Calories: unavailable
2. Ingredients for Easy Trifle
- 2 Sara Lee or Entenmann’s pound cakes or leftover yellow cake
- Strawberries (fresh is best, but frozen are acceptable)
- 1 pkg cook & serve vanilla pudding, prepared
- Homemade Custard: ½ cup sugar
- 6 Tbsp flour
- 1 can evaporated milk
- 2 beaten eggs
- 2 tsp vanilla
- Whipped Cream for serving
- For homemade custard:
- Combine sugar, salt and flour in a microwavable bowl.
- Stir in can of milk.
- Microwave in 2 minute increments until thickened.
- Add a little to your eggs to temper them, then pour in eggs.
- Microwave another 3 minutes.
- Add vanilla.
- Combine homemade custard and prepared packaged pudding.
- Cut pound cake half lengthwise then cut into ½ inch thick slices.
- Arrange it over the bottom of the bowl and up the sides.
- I stack them on top of each other to the top edge of the bowl all the way around. Fill your now lined bowl with ½ the pudding mixture.
- Top with strawberries and then lay another layer of cake over the berries.
- Add the rest of the pudding and more berries.
- Refrigerate a few hours before serving to let the pudding soak into the cake.
- Spoon into bowls and top with whipped cream.