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Recipes



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Apricot & Passionfruit Trifle


Lamington Cherry Ripe Trifle



Serves 6



  • 1 pkt (85 gm) raspberry jelly crystals
  • 1 x 350 gm pkt lamington fingers
  • 1 x pkt Instant Chocolate Pudding mix
  • 2 cups milk
  • 300 ml thickened cream
  • 1/4 cup icing sugar
  • 2 x 55gm cherry ripe bars (finely chopped)


Method



Make raspberry jelly according to packet instructions, pour into a shallow dish and cover and refrigerate for 20mins or until jelly is almost set.

Arrange lamington fingers over the base of a serving dish (12 cup capacity) and pour jelly over lamingtons. Cover and refrigerate for 30 minutes or until jelly is set. Make up chocolate pudding mix with milk in a separate bowl and beat until smooth. Cover and refrigerate for 15 minutes. Spread chocolate pudding over jellied lamingtons. Mix cream and icing sugar together in a bowl and spead evenly over the pudding mix. Cover and refrigerate for at least 1 hour. Top with cherry ripe bars just before serving.


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