OCR Text |
Show 77ifs Week's RECIPE . . . Trifle is a favorite dessert in England, New Zealand and Australia. Aus-tralia. This particular recipe is adapted from one in a United Nations Recipe Book recently published by the American Home Economics Association. It was sent in by Mrs. Daren C. Young. Trifle (Yield 12 or more servings) 12 ladyfingers or strips of dry sponge cake. 1 bottle 7-Up. 1 package custard - style dessert. des-sert. 1 package raspberry gelatin. 1 pint whipping cream 1 pint drained raspberries (fresh, frozen or bottled) Vi cup chopped walnuts Place the ladyfingers or sponge cake in the bottom of a serving bowl and sprinkle liberally lib-erally with 7-Up. Dissolve gelatin gel-atin dessert and cool until it begins to jell. Make the custar.i and cool, then pour over the cake. When gelatin begins to jell, beat and pour over the custard. cus-tard. Top with a layer of raspberries, rasp-berries, then a layer of whipped whip-ped cream. .Garnish with nuts. If fresh fruit is used, it should be sweetened to taste before it is added. This dessert can be varied by using different fruits and flavors fla-vors of gelatin. Fruit juice or any carbonated drink can be used in place of the 7-Up. Homemade custard or a packaged pack-aged vanilla dessert may be used in place of the custard-style custard-style dessert. Trifle may be made in advance and chilled up to 24 hours before serving of desired. |