trifle pudding

Ingredients

• Servings: 16
• 1 (3 ounce) package non-instant vanilla pudding mix
• 2 cups half-and-half cream
• 2 tablespoons dark
• 3 tablespoons white sugar
• 2 cups heavy whipping cream
• 2 (18.25 ounce) packages angel food cake mix, prepared in a 10 inch round cake pan
• 1/4 cup
• 1/4 cup dry
• 38 large strawberries
• 2 tablespoons raspberry preserves

Recipe

• combine pudding mix with half and half. cook on low heat 12 to 15 minutes, or until mixture comes to a boil and partially thickens. stir well occasionally. turn off heat and allow to cool slightly. mix in . chill pudding thoroughly. whip 1 1/4 cups cream and 1 tablespoon sugar until stiff. fold into chilled pudding mixture.
• using a brush, coat a deep, 10" diameter bowl, with raspberry preserves up to within 1 inch of top.
• slice both sponge cakes horizontally into halves. skim crust off top of both layers. place top slice, crust side up in bottom of preserves-coated bowl, curving outer edge of layer upward. combine and , and sprinkle a fourth of the mixture (approximately 2 tablespoons) over the cake slice. spread 1/3 of the chilled pudding mixture over the surface of the cake slice. repeat procedure 2 additional times.
• finish by arranging 15 to 18 strawberries on the top of the third layer of pudding and cover with fourth cake layer, crust side down. sprinkle with remaining - mixture
• whip the remaining 1 cup cream and 2 tablespoons sugar until stiff. make mounds of whipped cream around the edge of the bowl and across the diameter with a spoon. top each mound with a strawberry. refrigerate at least 2 hours before serving.