You wouldn’t guess it from her sweet smile and darling giggle, but grandma has a couple of secrets up her sleeve that she’s just not willing to tell. Oh, don’t worry, most of them are silly stories about grandpa that embarrass her and yummy recipes she doesn’t want anyone copycatting. There is this one especially creamy and fruit-filled treat she’d always make, and whenever we’d beg for her to let us in on process behind getting the goods, she’d respond with, “When you’re older.” Ugh. That used to drive us wild. But FINALLY. After years and years of waiting, Granny’s Secret Trifle was let out of the bag and now we make it ALL the time. We can never get enough of its delightful airiness and sweet juiciness. It’s a dream come true, figuratively and literally. Now… just don’t tell her that we’ve posted Granny’s Secret Trifle here for you to see… surely, she’ll just be happy knowing that everyone’s happy now too!
Ingredients
- 1/2 cup raspberry jam
- 1 prepared loaf pound cake, store-bought or homemade, sliced in half horizontally
- 1 (3-3.5-ounce) package regular or instant vanilla pudding mix
- 2 1/2 cups 2% milk
- 1 cup heavy whipping cream, chilled
- 3 tablespoons confectioners’ sugar
- slivered almonds, to taste, for serving
- maraschino cherries, to taste, halved, for serving
Directions
Step 1 -Spread the jam over the bottom half of the pound cake and then replace the top half of the pound cake.
Step 2 -Slice the cake into 9 pieces.
Step 3 -Line the sides and fill the center of a 2-quart glass serving bowl with the cake pieces.
Step 4 -Mix the pudding and the milk and pour it over the cake.
Step 5 -Chill the cake mixture for at least 4 hours and up to overnight.
Step 6 -In a bowl, use an electric hand mixer to beat the heavy cream and the confectioners’ sugar until soft peaks form.
Step 7 -Spread the whipped cream mixture over the cake and the pudding.
Step 8 -Chill the cake for at least 4 hours and up to overnight.
Step 9 -Garnish the cake with the almonds and the cherries.
Step 10 -Serve.
