Tipsy Jello Pudding Trifle
- Ready In:
- 5hrs 20mins
- Ingredients:
- 12
- Yields:
-
1 Trifle
- Serves:
- 10
ingredients
- about 36 ladyfinger (2 large packages)
- 1⁄4 cup sherry wine (or more, to taste)
- 1 cup red wine, cold (or white wine or rose, depending on the flavor of jell-o gelatin you are using)
- 1 cup boiling water
- 1 (3 ounce) pckg. raspberry flavor Jello gelatin (or your favorite flavor)
- 2 (16 ounce) cans peach slices, drained (or your favorite fruit, see note)
- 2 cups prepared vanilla pudding (or your favorite flavor)
- 1 vanilla bean, scraped (optional)
- 1 pint heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- colored sprinkles, to decorate (optional)
directions
- Line the bottom and sides of a trifle dish or large cut-glass bowl with the ladyfingers. Sprinkle them generously with the sherry.
- Prepare the jell-o gelatin as per package directions, using red wine for the cold water. Refrigerate for 1 to 1 1/4 hours or until thickened. Then stir in half of the peaches. Pour into trifle dish and refrigerate 4 hours or until firm.
- Meanwhile prepare the pudding according to package directions (at this stage you can add the vanilla bean seeds, if desired); spread over the gelatin.
- Arrange the remaining sliced peaches on top of the pudding.
- Whip the cream with the powdered sugar and vanilla (for best results, use a chilled bowl and beaters) until stiff peaks form; spread evenly on top of the trifle.
- Cover and chill until serving time (up to 24 hours).
- Just before serving, sprinkle the top with colored nonpareils, if desired.
- Note: Do not use fresh or frozen pineapple or certain other fresh or frozen fruits, as the enzymes will prevent the gelatin from setting properly--canned fruits are fine (see the side of the jell-o gelatin box for a list of fruits not to use).
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RECIPE SUBMITTED BY
<p>Married to my sweetheart for almost forty years and we have two wonderful children who are grown and have flown the coop. Also, we have been blessed with a wonderful son-in-law and beautiful daughter-in-law, plus FIVE grandchildren: two beautiful granddaughters ages five and eight, and three sweet adorable little grandsons ages 2 months, 2 years and 3 years. My husband and I share a combination of English, Irish, Scottish, Welsh, Dutch, Swiss, Polish, Austrian, German and French heritage, and our son-in-law and daughter-in-law are both Hispanic. We've traveled extensively to many countries abroad (we lived in Germany), and have traveled and lived in several states here in the U.S.A. Many of the recipes I post here are influenced by our combined heritage or from our travels, or they are old family favorites that I want to share with you. I hope you enjoy! Have been to culinary school with many years of cooking (mostly for my family) under my belt, so know my way around a kitchen. And I'm very lucky to have the best sous chef in the world, dddddh! One of my favorite chefs of all time is Jacques Pepin! I have several of his cookbooks, and enjoy watching his television cooking show Fast Food My Way. Another top favorite is Julia Child (of course!). A few other chefs I read/enjoy watching on t.v. are: Giada At Home, Ina Garten's The Barefoot Contessa, Nigella Lawson's Nigella Bites, and Patti's Mexican Kitchen, and many more. On my bucket list is dining at Thomas Keller's establishment The French Laundry in Napa Valley, California... as well as Alice Waters' Chez Panisse in Berkeley, and the James Beard award winning Tartine Bakery and Cafe in San Francisco. One day!! Hobbies/Interests: Decorating with fresh flowers and herbs from the garden is my passion, and brings me deep joy! It's really hard to beat!! I love connecting with others who enjoy the same. Gardening, decorating, sewing, music, dancing, film, and reading are also up there. Spending quality time with my grandchildren, family, and friends (and cooking holiday meals!). Currently, a newfound passion has been so richly rewarding for me: genealogical research. I heart ancestry dot com. And last but certainly not least, I absolutely LOVE cats--we have two half-Siamese fur babies (cats) that allow us to live here!! A Note of Thanks~ I try to personally thank everyone who kindly makes and reviews my recipes, but sometimes I am busy, late, or may forget. Please know that I am always humbled that you would try one of my recipes, and I enjoy reading the reviews and seeing all the pretty photographs. Thanks so much! </p>