Trifle Pudding Recipe

Combine the pudding mix with half and half. Cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens.

Stir well occasionally. Turn off heat and allow to cool slightly.

Mix in rum to pudding mixture. Chill the pudding thoroughly.

Whip 1¼ cups cream and 1 tablespoon of sugar until stiff. Fold into chilled pudding mixture.

Using a brush, coat a deep, 10-inch diameter bowl, with raspberry preserves up to within 1-inch of top.

Slice both sponge cakes horizontally into halves. Skim crust off top of both layers. Place top slice, crust side up in the bottom of the preserves-coated bowl, curving outer edge of layer upward.

Combine the brandy and sherry, and sprinkle a fourth of the mixture, approximately 2 tablespoons, over the cake slice. Spread ⅓ of the chilled pudding mixture over the surface of the cake slice. Repeat procedure 2 additional times.

Finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. Sprinkle with remaining brandy-sherry mixture

Whip the remaining cream and sugar until stiff. Make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon.

Top each mound with a strawberry. Refrigerate for at least 2 hours.

Serve and enjoy.