Julie Haggerty's Perfect Pound Cake Trifle

Name: Julie Haggerty's Perfect Pound Cake Trifle
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: English, Scottish, British, European
Ingredients: 680 grams frozen mixed berries, thawed and drained; 118 milliliters cream sherry; 145 grams box vanilla flavor instant pudding and pie filling mix; 305 grams frozen pound cake, thawed; 340 grams frozen whipped topping, thawed; 710 milliliters whole milk, cold

The recipe Julie Haggerty's Perfect Pound Cake Trifle is ready in around 1 hour and 20 minutes and is definitely a tremendous gluten free option for lovers of Scottish food. This recipe makes 8 servings with 385 calories, 7g of protein, and 10g of fat each. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up berries, cream sherry, vanilla flavor instant pudding and pie filling mix, and a few other things to make it today.

Ingredients

Servings:

680grams

frozen mixed berries, thawed and drained 118milliliters

cream sherry 145grams

box vanilla flavor instant pudding and pie filling mix 305grams

frozen pound cake, thawed 340grams

frozen whipped topping, thawed 710milliliters

whole milk, cold

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Pound Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.