Ice Cream Trifle Stack
Preparation: 10 min
Celebrate spring with this quick update on a classic trifle. Easy and delightfully decadent, you can make more in a flash if company's coming!
You will need:
| 2 |
thick slices plain pound cake |
2 |
| 2 tbsp |
sherry (or orange juice) |
30 ml |
| 1/2 cup |
black currant or grape jelly |
125 ml |
| 1 cup |
REAL DAIRY French Vanilla Ice Cream |
250 ml |
|
lightly whipped cream |
|
|
toasted sliced almonds |
|
Step 1:
Arrange one slice of pound cake on each plate; drizzle with sherry (or orange juice).
Step 2:
In small microwaveable bowl, microwave jelly on HIGH 30 seconds or until warmed; set aside.
Step 3:
Top each cake with 1/2 cup (125 ml) ice cream and a dollop of whipped cream. Drizzle with warmed jelly and sprinkle with almonds.
Makes 2 servings
Nutrients per serving (without whipped cream and nuts): about 567 Calories, 5.4 g Protein, 17g Fat, 98 g Carbohydrates.
