Nana’s Trifle – Desert worth waiting for…

My friend Kristine Dunne Maher,  has pulled out all the stops with this Trifle from Nana. Her Nana, Maureen Molloy Dunne from County Roscommon, Ireland creates a work of art in this traditional dessert.

Nana’s Trifle


Pound cake loaf

Vanilla pudding mix (not instant)

1 ½ cups Milk

½ cup Sherry

Raspberry jam

1 large can Fruit Cocktail, drained (or can make fruit cocktail with variety of fruits including grapes and peaches)

2-3 Bananas

1 pint Heavy cream, whipped

Optional:  sliced kiwi and mandarin orange sections

Optional: fresh fruit garnish for top


  1. Slice pound cake loaf into ½ inch thick slices.
  2. Put one layer of cake slices to cover bottom of clear glass bowl. Spread ½ fruit cocktail over slices, making sure they completely cover cake layer and go to sides of the bowl.
  3. If want to for decoration, can stand up again edge of bowl slices of kiwi and mandarin organ sections, alternating between the two for decoration.
  4. Cook pudding according to package directions but using 1 ½ cup milk and ½ cup sherry instead of all milk. Bring to a boil. Spoon some of the hot pudding over the fruit and cake layer.
  5. Put on another layer of cake slices. Spread raspberry jam over cake. Top with slices bananas.  Spoon more hot pudding over this layer, making sure it goes to the edges.
  6. Put on 3rd layer of cake slices. Spread with remaining fruit cocktail. Pour remaining pudding over this layer.
  7. Best if made the day before or early in the day, then refrigerate until time to serve.
  8. Wait until pudding is cooled until spread top with whipped cream (can wait until serving). Can garnish with fresh fruit if desired.

[Kristine Dunne Maher from her Nana, Maureen Molloy Dunne, from County Roscommon, Ireland]

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