Christmas Recipes

Recipes for Christmas – Holiday Recipes

Trifle December 19, 2007

The most popular post on the Christmas Recipes site for the last week or so is this one.


Trifle is an English traditional Christmas dessert made from thick or solid custard, fruit, sponge cake, fruit juice or jelly.

The Tradition of serving trifle at Christmas leads to an enormous demand for trifle recipes at this time of year.


Christmas Recipes – Santa’s Christmas Trifle Recipe December 19, 2006

Christmas Recipes – Santa’s Christmas Trifle Recipe

We aren’t sure just why this is named Santa’s Christmas Trifle, but it
may be because making this is like a gift. Keep these ingredients on hand and
you can whip up a great trifle in a very few minutes. Looks impressive, too!

1 frozen pound cake
1/4 cup orange juice
1 (20-ounce) can apple pie filling
4 tablespoons raspberry jelly (or seedless preserves)
2 cups prepared vanilla pudding
1 (8-ounce) container Cool Whip
Toasted coconut for garnish

The bowl you choose for the trifle is very important because the effect is
gained by seeing the layers of the trifle through glass. You could make an
individual trifle serving by using a clear parfait or sherbet glass, but it
is a lot more trouble. Arrange in layers. Cut 1/2 of cake into cubes.
Sprinkle on orange juice, then 1/2 of pie filling, dot with all the jelly,
and top with 1/2 the pudding. Repeat all these layers except jelly, which
has all been used. Top with Cool Whip and gar­nish with toasted coconut.

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Trifle – English Christmas Trifle Recipe December 16, 2006

Christmas Recipes – English Christmas Trifle Recipe

Also known as English Trifle – Christmas Trifle or simply as – Trifle

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Christmas Tree

2 packages of ladyfingers or a pound cake
Raspberry Jam
1 package of frozen raspberries, thawed and sweetened
2 cans of mandarin oranges, drained
1 package of Birds custard powder prepared according to directions with whole milk
1 pint of heavy whipping cream
Good quality sweet sherry according to taste.

Trifle Recipes Instructions

Start with at least 1/2 a cup. Do not use cooking sherry. Sliced, toasted almonds

Spread ladyfingers with raspberry jam and arrange around sides and bottom of trifle bowl.

If using pound cake, cut into slices, spread with jam and cube before arranging in bowl.

Reserve a few segments of orange for decoration. Arrange fruit on top of ladyfingers.

Moisten with sherry according to taste. You may also use part of the syrup from the oranges if you do not care to use as much sherry. I would use half to three quarters of a cup and a small amount of syrup. Pour prepared custard over the cake and fruit. Allow to cool well.

Whip the cream with 1 tablespoon of sugar until stiff. Spread over the top of the cooled custard. Decorate with mandarin orange segments and almonds.

Chill several hours before serving.

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