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Easy & Elegant Sherry Wine Trifle
- 1-10 oz. pkg. Frozen raspberries or strawberries
- 1-3 oz. package Jello (match flavor to fruit above)
- 1 3.5 oz pkg instant French Vanilla pudding
- 1/2 cup
Brahm’s Sherry Wine Syrup
- 1 cup boiling water
- 2 cups milk
- Whipped Cream
- Angel Food Cake, cut into bite-size pieces
Dissolve Jello in boiling water, add frozen berries and stir occasionally until thawed. Chill until slightly set, about 30 minutes. Make instant pudding using the milk according t package directions. Arrange angel food cake in clear trifle bowl and top with
Brahm’s Sherry Wine Syrup. Cover with a thin layer of Jello mixture. Follow with a thin layer of pudding. Continue alternating Jello and pudding. Top with whipped cream. Chill for at least 3 hours. When ready to serve, spoon into clear glass desert dishes and top with a drizzle of
Brahm’s Sherry Wine Syrup.
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