I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Josephine's Scottish Trifle
...in your mind.
Josephine's Scottish Trifle

Josephine's Scottish Trifle

This is easily one of the most impressive looking (and simple) desserts you’ll ever make. Oh - and it wouldn’t hurt to have Braveheart playing on the TV while you make this. It will help put you in the spirit.

Ingredients

  • 1 loaf pound cake, cut into 1/2" slices
  • 2-15 ounce cans fruit cocktail, strained with juice saved
  • 4 cups vanilla pudding
  • 4 cups strawberry Jell-o, partially set
  • 2 tablespoons dry sherry
  • 1 pint whipping cream, whipped
  • candied cherries, cut in halffresh raspberries, optional

Directions

  1. In a trifle bowl - or any large, clear glass bowl (preferably with straight sides) layer one half of the cake across the bottom
  2. Drizzle with sherry
  3. Cover with 1/2 of fruit cocktail
  4. Cover with 1/2 of pudding
  5. Cover with 1/2 of Jello
  6. Cover with rest of pound cake
  7. Drizzle with some fruit cocktail juice
  8. Cover with rest of pudding
  9. Cover with rest of Jello
  10. Refrigerate 10 minutes
  11. Make a layer of cherry halves
  12. Cover with raspberries if using
  13. Top with whipping cream and serve
Josephine's Scottish Trifle

Josephine's Scottish Trifle

This is easily one of the most impressive looking (and simple) desserts you’ll ever make. Oh - and it wouldn’t hurt to have Braveheart playing on the TV while you make this. It will help put you in the spirit.

Ingredients

  • 1 loaf pound cake, cut into 1/2" slices
  • 2-15 ounce cans fruit cocktail, strained with juice saved
  • 4 cups vanilla pudding
  • 4 cups strawberry Jell-o, partially set
  • 2 tablespoons dry sherry
  • 1 pint whipping cream, whipped
  • candied cherries, cut in halffresh raspberries, optional

Directions

  1. In a trifle bowl - or any large, clear glass bowl (preferably with straight sides) layer one half of the cake across the bottom
  2. Drizzle with sherry
  3. Cover with 1/2 of fruit cocktail
  4. Cover with 1/2 of pudding
  5. Cover with 1/2 of Jello
  6. Cover with rest of pound cake
  7. Drizzle with some fruit cocktail juice
  8. Cover with rest of pudding
  9. Cover with rest of Jello
  10. Refrigerate 10 minutes
  11. Make a layer of cherry halves
  12. Cover with raspberries if using
  13. Top with whipping cream and serve