"English" Trifle recipe & how-to

Welcome to Flashback Friday!

I have talked about English Trifle before, but never shared the recipe. Until now! First thing to know is that I make this trifle as taught to me by one of Jeff's friends from his time spent as an LDS missionary in England. Sometimes I go to our local British pantry and get actual British-made ingredients, and sometimes not. Either way, it turns out pretty much the same except for one thing.

If we lived in England and made trifle, it would contain alcohol (provided we were not Mormon and we drank). However, we are Mormon and we don't drink, as most people probably realize. So my "English" trifle has no alcohol in it. The only other noticeable difference is in the custard layer. If I go and find Bird's Custard Powder, it's more traditional. If I just use Jello vanilla pudding, it's not so traditional but tastes similar, although I do think Bird's Custard Powder is best. You should be able to find it at any British pantry.

**Note: Trifle needs time to sit in the refrigerator, so don't make it planning to eat it in a couple of hours!

English Trifle
1 box of yellow cake mix or pound cake mix--either will work.
1 large Jello gelatin in raspberry flavor 
1 small bag of frozen raspberries
1 small bag of frozen sliced peaches or 1-2 sliced bananas

1 large Jello Instant Vanilla pudding, or Bird's Custard Powder  
1 pint of whipping cream

Mix and bake the cake mix according to the directions on the package.  Cool, and cut into squares. Arrange the cake squares in the bottom of a trifle bowl (like the one pictured above) or other large bowl. You will not use all of the cake. Next, add in pieces of fruit over top of cake and around the sides of the bowl. You can make it look pretty, like the banana slices I lined my bowl with. 

Prepare the gelatin according to the package directions, adding boiling water and then cold. Pour prepared gelatin over the cake and fruit carefully. Cover the bowl with plastic and place in the fridge for several hours or overnight. 

Once the gelatin has completely set, prepare the pudding or custard according to directions on the package and then spoon over the cake & gelatin layer. Whip the cream with a little vanilla and powdered sugar and spoon over the pudding layer. Let it set in the fridge for an hour or so before serving. To serve, use a large spoon to get some of all the layers in each portion.

**I have also used peach gelatin with peaches & raspberries, or strawberry with strawberries, raspberries and blueberries.