Shelly's Recipe

BERRY TRIFLE

Category: Trifles

1/2 cup sugar
1/3 cup cornstarch
3 cups milk
2 egg yolks, slightly beaten
1 tsp vanilla extract
1 (10 3/4 oz) frozen pound cake, thawed
1/4 cup seedless raspberry jam
1/3 cup orange liqueur or orange juice
1 quart raspberries, blueberries or sliced strawberries
1 (8 oz) container frozen whipped topping, thawed
1/4 cup sliced almonds, toasted

In a medium saucepan, combine sugar and cornstarch. Gradually add milk, stirring until combined. Add egg yolks and cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for 2 minutes, and remove from heat. Stir in vanilla, refrigerate until chilled.

Cut cake into 1 inch slices. Arrange half the slices on bottom of a trifle dish. Spread with jam and drizzle with liqueur. Layer with 1/2 the berries, 1/2 the custard and 1/2 the whipped topping. Repeat layers ending with the whipped topping. Refrigerate, covered, until chilled, about 5-6 hours. Top with toasted almonds just before serving. Serves 16