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.
Where is the chocolate for the pudding?
Sorry, I will have to go back and check my recipe and will update as soon as I can. Thanks for noticing my oversight.
Marie
The chocolate has now been added!
Marie