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Marilyn's Strawberry Trifle
(I also make this with sliced fresh peaches and blueberries when available.)
2 packages instant Vanilla pudding
6 cups sliced strawberries
3 tablespoons dark rum or sweet sherry
6 slices pound cake each 1/2 inch thick
sweetened whipped cream for serving
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Make the Vanilla pudding per instructions on the box and set aside.
- In a large bowl, toss together the berries, the rum, and two
tablespoons of sugar (or to taste) until well-mixed. Cut each
pound cake slice into 8 pieces. Arrange half of the cake pieces
snuggly in the bottom of a 2 1/2 quart serving bowl. I have a
special glass trifle bowl (they aren't expensive).
- Spoon half of the berries along with half of the juice over the
poundcake. Pour half of the chilled Vanilla custard over the fruit.
Top with layers of the remaining pound cake and the berries and their
juices. Pour the remaining custard over the fruit. Cover with plastic wrap and refrigerate for at least 4 hours or up to 1 day.
- Just before serving, top with whipped cream and garnish with a few sliced strawberries.
Another recipe and one I'm often asked to make for family get-togethers.
Seven Layer Bean Dip
(Build this dish from the first layer up.)
- Bean dip --4 cans (2 Jalepano and 2 Regular).
- Lemon juice mashed with avocado (2 large).
- 1 packet Taco seasoning mix. Blend with 1 Tbs. milk and 1 Tb mayonaise.
- 1 bunch green onions, chopped.
- 1/2 lb cheddar and 1/2 lb monteray Jack cheese, shredded.
- 3/4 cup green olives (sliced).
- Enough diced tomatoes to cover your casserole.
- Enough shredded iceberg lettuce to cover your casserole.
Make this dish several hours before you intend to serve so flavors can blend. It's best if you allow the flavors to blend in a refrigerator overnight.
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~
Marilyn ([email protected])
~
� July
2004
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Summer Serenade
Bridge At Jordan Pond
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Marilyn ~
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