| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Holiday Mallow Trifle

1 3/4 cups cold milk
1 (3.25-ounce) package instant white chocolate or vanilla pudding
1 pint heavy or whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract
1 (10-ounce) package pound cake, cut into 1-inch cubes
2 1/2 cups halved strawberries or sliced peaches (fresh, frozen/thawed or canned)
2 1/2 cups miniature marshmallows
Sliced almonds for garnish

1. In a large bowl, combine milk and dry pudding mix and beat with wire whisk for 2 minutes; set aside.
2. In a small bowl, beat heavy cream, powdered sugar and vanilla until stiff.
3. Set aside about 1 cup whipped cream. Gently fold remaining whipped cream into pudding.
4. Layer half each of the cake cubes, pudding mixture and strawberries into a 2 1/2-quart glass trifle or serving bowl; top with 2 1/4 cups marshmallows. Repeat with remaining cake, pudding mixture and strawberries.
5. Top with remaining whipped cream and sprinkle with almonds and the remaining 1/4 cup marshmallows. Cover and refrigerate for several hours before servng. Store in refrigerator.

Makes 18 servings.