Fresh Berry Trifle
- 1 (3 1/4 oz.) pkg. vanilla pudding and pie filling
- 1 tsp. rum flavoring
- 12 ladyfingers*
- 2 c. fresh blueberries or strawberries
- 1 c. chilled whipping cream
- 1/4 c. packed brown sugar
- 2 Tbsp. toasted sliced almonds
- Prepare pudding as directed on package for pudding.
- Cover surface of pudding with plastic wrap while cooling.
- Cool to room temperature.
- Stir in flavoring.
- Split ladyfingers lengthwise; arrange in a 2-quart glass serving bowl.
- Line sides and bottom. Layer pudding, blueberries and remaining ladyfingers.
- Beat whipping cream and brown sugar in chilled mixing bowl until stiff. Spread over trifle; sprinkle with almonds.
- Refrigerate at least 1 hour.
- To serve, spoon into dessert dishes.
- Makes 8 to 10 servings.
vanilla pudding, rum flavoring, ladyfingers, fresh blueberries, chilled whipping cream, brown sugar, almonds
Taken from www.cookbooks.com/Recipe-Details.aspx?id=696343 (may not work)