Irish Sherry Trifle
- 10 ladyfinger cookies
- 3 oz raspberry gelatin
- .5 c sweet sherry
- 1 c fruit - raspberries, strawberries, cherries
- 1 c heavy cream
- 1.5 c vanilla pudding
- 2 T sugar
- 3 c milk
- Place the ladyfingers in the bottom of a glass serving dish.
- Pour sherry over the ladyfingers.
- Arrange the fruit on top in an even layer.
- In a separate bowl, add one c boiling water to the raspberry gelatin and then another 1.5 c cold water. Stir until crystals dissolve.
- Pour over the mixture in the dish.
- In another bowl, combine the pudding powder, sugar, and a little milk.
- Heat the rest of the milk in a saucepan, just bringing it to a light boil.
- Remove from heat, add the pudding mixture mix slowly and heat again, almost to a boil.
- Stir constantly.
- Pour this over the mixture in the glass dish.
- Cover and chill.
- Before serving, whip the cream with a little sugar and heap it on the trifle.
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Chief Mermaid & Mojito Maker