Photo: Coconut-Cream Trifle Recipe
Ingredients
- 2 cups hot water, for the gelatin
- 1 large (6-ounce) pack raspberry gelatin
- 2 cups cold water, for the gelatin
- 2 cups fresh raspberries, washed
- 12 ladyfingers
- 1/4 cup sherry
- 3/4 cup shredded, sweetened coconut
- 4 cups prepared vanilla pudding (most markets will sell pudding in the deli or dairy section)
- 2 cups heavy cream
- 2 ounces bittersweet chocolate, shaved
- Candied cherries, optional, for garnish
Directions
In a medium saucepan have 2 cups of water boiling. Place gelatin into a medium heat-proof bowl or large heat-proof measuring cup. Pour the hot water over the gelatin. Stir to make sure it dissolves. Add 2 cups of cold water to the gelatin. Place the raspberries in the bottom of a 2 quart trifle bowl. Pour the gelatin over the raspberries and place it in the refrigerator to set completely, about 4 hours.
Once the jelly is set, soak the ladyfingers in a baking dish with the sherry, coating both sides until saturated but still firm. Lay a row of ladyfingers over the top of the gelatin. Stir the coconut into the pudding and layer it over the ladyfingers. Whip the cream until stiff then carefully smear on top of the pudding. Decorate with chocolate shavings and cherries. Serve right away or keep refrigerated until ready to eat.
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By cooking luv
Miami fla.
on November 29, 2010
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yummy !!! i made this trifle last christmas and iam making this trifle again this year! so delicious.
By jeanfrancois_11...
Carmel, IN
on January 04, 2009
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Saw this on Rescue Chef a couple of days before a family New Year's party. Tried to get ingredients the night before but couldn't find ladyfingers. Should have made it easy on myself and bought a pound cake, but I borrowed an idea from one of Paula Deen's trifle recipes. Bought a Duncan Hines Moist Deluxe Butter Recipe Golden boxed cake mix and prepared substituting 1/2-cup of sherry for 1/2-cup of the water it called for. It tasted great but made way more cake than was needed. Omitted coconut because I don't like it. Had to drive 100 miles to where family lives, so did make it easy on myself with whipped cream. Packed trifle in cooler and cherries and chocolate in car. Bought canned whipped cream at destination. One regular size can barely covers, so I used two cans. Everyone said best trifle they has ever tasted. Thanks, Danny, for a great recipe.
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