Lamington and Cherry Ripe Trifle

Lamington and Cherry Ripe Trifle

Make up 1x85g pkt raspberry jelly crystals. Cover and chill 20 mins.

Arrange 1x350g pkt lamington fingers over base of 12-cup serving dish.

Pour jelly over. Cover and chill 30 mins, or until jelly is set.

Beat 1x100g pkt chocolate instant pudding mix and 2 1/3 cups milk for 5 mins, or until smooth. Cover and refrigerate 15 mins. Spread over jelly.

Beat 300ml cream and 1/4 cup icing sugar until soft peaks form. Spread over pudding. Cover and refrigerate overnight.

Serve trifle topped with 2x55g chopped Cherry Ripe bars.

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