easy-raspberry-trifle-1953.json

{
    "directions": [
        "Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes.",
        "Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit. Brush 1/4 cup Sherry over. Spread 1/4 cup preserve mixture over. Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over. Repeat layering 2 more times. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)",
        "Beat cream in large bowl until stiff peaks form. Spoon cream onto trifle. Garnish with 12 raspberries."
    ],
    "ingredients": [
        "1 4.4-ounce package custard dessert mix (such as Jello- brand)",
        "3/4 cup raspberry preserves",
        "2 10-ounce packages frozen raspberries in syrup, thawed, drained,\u00a01/4 cup syrup reserved",
        "1 16-ounce frozen pound cake, thawed, crust trimmed, cut into\u00a01/2-inch-thick slices",
        "3/4 cup cream Sherry",
        "1 1/4 cups chilled whipping cream"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Dairy",
        "Dessert",
        "Raspberry",
        "Sherry",
        "Chill",
        "Ireland"
    ],
    "title": "Easy Raspberry Trifle",
    "url": "http://www.epicurious.com/recipes/food/views/easy-raspberry-trifle-1953"
}