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A real showstopper! From my sis-in-law Ellen. Layers of jell-o gelatin, fruit, pudding or custard (try Dr. Oetker's different colored and flavored puddings), sherry doused ladyfingers, and whipped cream decorated with nonpareils make this fine dessert. Simple! The jell-o gelatin is prepared using half chilled red wine (or white wine or rose, depending on the flavor of jell-o used), and half boiling water. I used canned peaches but use what's in season or whatever fruit you prefer. (Note: Read the package of jell-o gelatin for a list of fruit not to use--some fresh or frozen fruits contain enzymes which will prevent the gelatin from setting properly). The whipped cream topping is decorated with colored nonpareils--it's fun to change up the colors depending on the occasion. A lovely addition to the dessert table--or to bring to potlucks. Cook time includes chill time. Enjoy!
- 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)
- 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).