Tipsy Jello Pudding Trifle
- about 36 ladyfinger (2 large packages)
- 14 cup sherry wine (or more, to taste)
- 1 cup red wine, cold (or white wine or rose, depending on the flavor of jell-o gelatin you are using)
- 1 cup boiling water
- 1 (3 ounce) pckg. raspberry flavor Jello gelatin (or your favorite flavor)
- 2 (16 ounce) cans peach slices, drained (or your favorite fruit, see note)
- 2 cups prepared vanilla pudding (or your favorite flavor)
- 1 vanilla bean, scraped (optional)
- 1 pint heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- colored sprinkles, to decorate (optional)
- Line the bottom and sides of a trifle dish or large cut-glass bowl with the ladyfingers.
- Sprinkle them generously with the sherry.
- Prepare the jell-o gelatin as per package directions, using red wine for the cold water.
- Refrigerate for 1 to 1 1/4 hours or until thickened.
- Then stir in half of the peaches.
- Pour into trifle dish and refrigerate 4 hours or until firm.
- Meanwhile prepare the pudding according to package directions (at this stage you can add the vanilla bean seeds, if desired); spread over the gelatin.
- Arrange the remaining sliced peaches on top of the pudding.
- Whip the cream with the powdered sugar and vanilla (for best results, use a chilled bowl and beaters) until stiff peaks form; spread evenly on top of the trifle.
- Cover and chill until serving time (up to 24 hours).
- Just before serving, sprinkle the top with colored nonpareils, if desired.
- Note: Do not use fresh or frozen pineapple or certain other fresh or frozen fruits, as the enzymes will prevent the gelatin from setting properly--canned fruits are fine (see the side of the jell-o gelatin box for a list of fruits not to use).
ladyfinger, sherry wine, red wine, boiling water, raspberry flavor, peach slices, vanilla pudding, vanilla bean, cream, powdered sugar, vanilla, colored sprinkles
Taken from www.food.com/recipe/tipsy-jello-pudding-trifle-458262 (may not work)