Southern Trifle
Written by Marie Nygren, Posted in marie nygren, Recipe Articles, southern trifle
This is an easy and tasty dessert for a Southern Sunday dinner. It is lovely to use a homemade pound cake but in a pinch, I use Entemann’s.
Items needed for the trifle:
a loaf size pound cake
chocolate pudding (recipe below, it is very easy so don’t let it worry you)
whipped cream- recipe below
glass bowl/pyrex
Chocolate Pudding
- 3/4 cup sugar
- 7 tbsp flour
- 1/4 tsp salt
- 2 eggs
- 3 cups half and half cream, scalded
- 1 tsp vanilla
- 1 cup semi- sweet chocolate chips
Mix together sugar, flour, salt, and eggs. Stir in scalded milk. Return to heat and simmer stirring constantly for 2-3 minutes until thickened. Remove from heat, add vanilla and cool to room temperature.
Whipped Cream
- 2 cups heavy cream
- powdered sugar
- vanilla
Beat heavy cream in mixer on high until thickened. Add powdered sugar and vanilla to taste.
**Note: Please never use Cool Whip, click attached link for all the reasons I do not ever use Cool Whip!
Have all ingredients ready for assembly.
Slice pound cake into 1/2 inch slices. In bowl, line bottom with cake. Then spoon 1 1/2 cups of pudding over the cake slices. Spoon 1/2 cup whipped cream over the pudding. Make another layer as before.
Finish with remaining cream and dust with cocoa powder for the finishing touch.
