Fresh Berry Trifle


1 package (3 1/4 ounces) vanilla pudding and pie filling

1 teaspoon rum flavoring

12 ladyfingers•

2 cups fresh blueberries or strawberries

1 cup chilled whipping cream

1/4 cup packed brown sugar

2 tablespoons toasted sliced almonds

Prepare pudding and pie filling as directed on package for pudding. Cover sugface of pudding with plastic wrap to prevent skin from forming. Cool to room temperature; stir in flavoring. Split ladyfingers lengthwise; arrange in 2 quart glass serving bowl, using as many as needed to line dowl. Layer pudding, blueberries and remaining ladyfingwrs in bowl.

Beat whipping cream and brown sugar in chilled small mixer bowl until stiff. Spread over trifle; sprinkle with almonds. Refrigerate at least 1 hour. To serve, spoon into dessert dishes.

8 TO 10 SERVINGS.

Arrange split ladyfingers in serving bowl, using as many as needed  to line bowl.

   

Layer vanilla pudding, the blueberries and the remaining ladyfingers in bowl.

•1/2 Lemon chiffon or angel food cake, torn into 1-inch pieces (4 to 5 cups), or eight 1/2-inch slices pound cake can be substituted for the ladyfingers.

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