Trifles > Justin's Trifle Dessert
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Justin's Trifle Dessert
CAKE
5 eggs
3/4 cup of sugar
1/2 teaspoon of almond flavoring
1/4 teaspoon of salt
3/4 cup of sifted cake flour
3/4 teaspoons of baking powder
Bake 20 minutes at 350ºF. in a 15 1/2 x 10 1/2 x 1 inch pan. Divide into thirds and tear into bite-size pieces.
Instructions:
Raspberry Sauce
two 10 ounce frozen raspberries, reserve juice.
Add water to make 1 1/2 cups liquid. 1/4 c. sugar
2 tablespoons of cornstarch
1 1/2 cups of raspberry juice
1 tablespoon of lemon juice
Combine sugar and cornstarch. Add raspberry juice and lemon juice. Cook until thickened and cool. --CUSTARD:--
1 (4 3/4 oz.) pkg. vanilla pudding
3 3/4 cup of milk
1 1/2 teaspoon of vanilla
Mix together. Cook and cool. Combine in layers: 1/3 cake, 1/3 raspberry sauce, 1/3 custard, 1/2 c. sliced peaches, 1/2 to 1 1/2 cup coconut, 1 pint Cool Whip, and almonds and cherries as desired. 12 servings.
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