What is afternoon tea without trifle? I have taken some short cuts for assembly. If your guests notice, just pour them some more champagne.
1 package (6-serving size) JELL-O Brand Vanilla Sugar Free Instant Pudding
4 cups cold heavy cream
1/2 cup Splenda
1 teaspoon raspberry liqueur
3 cups Sugar Free Jell-O, any fruit flavor (See note)
1 Angel food cake, cut into cubes (recipe)
1/2 cup of almonds, sliced
To make custard, whisk together pudding mix and three cups of cream for about three minutes, or until smooth and thick.
To make raspberry whipped cream, beat one cup of heavy cream, Splenda and raspberry liqueur with an electric mixer until it forms stiff peaks.
To assemble: In a large souffle dish, or large bowl, begin my creating a layer of angel food cake cubes. Alternate layers of cake, custard and jello until you almost reach the top and ending with the cake. Spread whipped cream and almonds across the top.
Note: If you don’t want to bother with the advance time to make jello, you can pick up a 6-pack of the sugar free JELL-O cups at the supermarket--you’ll even have multiple flavors in your trifle!
Copyright SGR 2004