Originally posted by: Beruthiel

I always loved trifle, but traditional trifle is made with sherry, and also cold custard, neither of which was okay for my kids, so I made this version up without the custard and no sherry, so it's safe for any age.

I also do it with the quickest and easiest ingredients, so I don't have to go out for fresh this and that, and then have to make it the day it's needed.

This one can be made in advance. It keeps well in the fridge without slumping and separating as trifles made with fresh fruit and real cream tend to do, and which also have to be eaten up fairly quickly.

Ingredients:

One angel cake, or sponge flan, or mini-flan six pack
One large can fruit - I mostly use sliced peaches but any variety works
Some jam - I use strawberry but choose what you like
One large packet jelly, flavour as desired
One large pack Dream whip (two envelopes)

Preparation:

Make the jelly and refrigerate to hasten setting.

Slice the cake into two layers, and spread jam between them, and place into bottom of large decorative bowl, preferably with a flat base, then cut into segments as with a pie, and slightly separate the pieces.

Using a bowl or large measuring jug and sieve, drain the canned fruit, and refrigerate the fruit until the jelly is partly set. Don't use the jelly if it's liquid - the cake will crumb, and it and the fruit will float and ruin the whole thing, if you want it all in layers.

Pour the drained fruit syrup/juice over the cake and jam, and refrigerate while waiting for the jelly, allowing the juice to soak into the cake.

Once the jelly is partially set, but not firm, dice up most of the fruit into smaller pieces and spread evenly over the cake and jam, but save 6 or 8 sections of the fruit for the top of the trifle, as decoration, then pour the jelly over the fruit.

Stick it all into the fridge again and wait until the jelly is completely set.
Mix up the Dream Whip, and pour over the set jelly, and fork it into patterns.

Top with the saved segments of fruit, and it's ready to serve.

It can be saved for several days in the fridge, covered in Saran Wrap.
You can get six large servings, or eight generous ones from the trifle, so it's economic and a great dessert for hot days.


If it sounds fussy, it really isn't, you just do everything up to the adding of the jelly, then wait until the jelly's set up enough, and spread it, then leave it again until the jelly's completely set, and add the whip and fruit to the top.

I make it at night and watch TV in between, and it's all perfect for the next day, and it keeps well too. Plus, it feeds a crowd for a LOT cheaper than buying the ones they sell at the grocery store.