Easy English Trifle

 

Easy English Trifle

This dessert brings back memories of school dinners on special occasions like our Annual Socials with St. Paul's and North Point in Darjeeling. It's impossible to recall what was served for the main meal, but English Trifle for dessert was a staple and was memorable.

My JELL-O cookbook came in handy to get a general idea of the process. Modifications, catered to dietary restrictions, made this 'cracked-up' recipe completely unrecognizable from the original. This is a simple version of the classic English dessert.

Ingredients

1 (8 oz.) pkg. Neufchatel Cream Cheese, softened

1 (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cups cold, fat-free 1/2 & 1/2 milk, divided

2-1/2 cups Betty Crocker Yellow Cake, cut in 1" cubes (or pound cake)

1 (6 oz.) pkg. Strawberry JELL-O + 1 (0.6 oz.) Sugar-Free Cherry JELL_O gelatin

1 (15 oz.) can no-sugar-added cherry pie filling

Directions

1. Dissolve both packages of JELL-O gelatin in 2 cups boiling water.
2. Stir well with 2 cups cold water, chill in refrigerator for 2 hours to set and cut in cubes.
3. Use a store-bought pound cake, cut in 1" cubes, or follow directions on box of Betty Crocker cake mix to bake a 9x13" cake, cool and cut into 1" cubes.
4. Beat cream cheese with pudding mix and half a cup of milk.
5. Gradually add remaining milk, mixing on low speed after each addition.
6. Layer half each of cake, cherry pie filling, strawberry Jell-O and pudding in a glass serving dish.
7. Chill in refrigerator overnight before serving.