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Ingredients
- 1 pkg. 6 sm. sponge cakes
- 1 (6 ounce.) pkg. raspberry or possibly strawberry Jello
- 1/2 c. Harvey's Bristol Cream sherry (opt.)
- 1 sm. tin mandarin oranges
- 2 Packages Birds custard mix or possibly 2 lg. Packages instant vanilla pudding mix
- 2 lg. bananas
- 1 lg. Cold Whip (or possibly fresh cream whipped)
- Grated nuts & cherries to decorate
Directions
- Make Jello as directed in separate bowl. Pour into a special serving dish or possibly trifle dish. Add in sherry. Dissolve sponge cakes in Jello. Allow to set in refrigerator.
- Make 2 pkgs. of custard according to directions; cold. Keep custard covered so skin can't form. Remove from refrigerator. Add in layer of mandarin oranges, then cooled custard. Cover with plastic wrap. Return to refrigerator and chill.
- Before serving, add in layer of bananas, then Cold Whip, nuts and cherries to decorate top. Any fruits in season may be substituted: strawberries, peaches, etc.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 820g | |
| Calories 456 | |
| Calories from Fat 17 | 4% |
| Total Fat 2.04g | 3% |
| Saturated Fat 0.28g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 1638mg | 47% |
| Total Carbs 113.23g | 30% |
| Dietary Fiber 22.1g | 74% |
| Sugars 74.26g | 50% |
| Protein 7.88g | 13% |
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