{"id":3101,"date":"2023-06-09T01:38:01","date_gmt":"2023-06-09T01:38:01","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=3101"},"modified":"2024-04-21T00:36:33","modified_gmt":"2024-04-21T00:36:33","slug":"tally-ho-trifle","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/tally-ho-trifle\/","title":{"rendered":"Tally Ho Trifle"},"content":{"rendered":"\n
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Photo by Evie Fjord<\/a> on Unsplash<\/a><\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Marlene Knewasser<\/h4>\n\n\n\n

1 (3oz) package lady fingers*<\/strong><\/em><\/p>\n\n\n\n

1\/2 c raspberry preserves, at room temp<\/strong><\/em><\/p>\n\n\n\n

1 pint fresh raspberries<\/strong><\/em><\/p>\n\n\n\n

1\/4 c sherry<\/strong><\/em><\/p>\n\n\n\n

3 bananas, sliced<\/strong><\/em><\/p>\n\n\n\n

2 c prepared vanilla custard, cooled<\/strong><\/em><\/p>\n\n\n\n

1 c heavy cream, whipped (or Cool Whip)<\/strong><\/em><\/p>\n\n\n\n

1\/4 c thinly sliced toasted almonds<\/strong><\/em><\/p>\n\n\n\n

* I have used biscotti, which I like better than softer lady fingers<\/p>\n\n\n\n

Separate ladyfingers & spread cut surfaces with preserves.<\/p>\n\n\n\n

Arrange preserves side up, on bottom of a trifle dish or straight sides of a glass bowl.<\/p>\n\n\n\n

Break ladyfingers to fit area, if necessary.<\/p>\n\n\n\n

Spread berries evenly over lady fingers.<\/p>\n\n\n\n

Sprinkle with sherry.<\/p>\n\n\n\n

Place banana slices on the berries & spread with custard to form the next layer.<\/p>\n\n\n\n

Spread whipped cream over custard.<\/p>\n\n\n\n

Decorate with almonds.<\/p>\n\n\n\n

Keep refrigerated.<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n