Assyrian Dishes © ALL RIGHTS RESERVED. 

  • Slice the cake into thin & small pieces
  • Place a layer of the cakes pieces in a glass dish
  • Pour some syrup on the cake pieces
  • To make the custard, pour the milk in a big bowl
  • Add both packets of the custard powder & whisk until it thickens
  • Pour a layer of custard on top of the cake pieces
  • Add a layer of the pineapple chunks, leave some remainder
  • To prepare the Green Jell-O, add the crystals in a jug
  • Add the boiling water & mix until the crystals dissolve
  • Add the cold water, mix & refrigerate for 10 minutes to cool
  • Pour a layer of the green Jell-O & refrigerate for 1 hour
  • Pour the remainder in a bowl & refrigerate for 1 hour
  • ​When the Jelly is set, add a layer of the whipped cream
  • ​Add another layer of the cake piece & ​pour some syrup on the cake pieces
  • Add a layer of the custard
  • Add a layer of the peach slices & leave some remainder
  • ​To prepare the Red Jell-O, add the crystals in a jug
  • Add the boiling water & mix until the crystals dissolve
  • Add the cold water, mix & refrigerate for 10 minutes to cool
  • ​​Pour a layer of the red Jell-O & the remainder in bowl
  • ​​Refrigerate for 1 hour
  • When the Jelly is set, add a layer of the whipped cream
  • ​​Decorate with the fruit pieces & jelly

Christmas Trifle

Ingredients

Directions

Ingredients
1 x 400gm store bought Pound Cake
398mls Peach Halves (sliced)
398mls Pineapple Chunks
Strained syrup from both fruits

1 litre Whipped Cream


Custard
4 cups Cold Milk
2x102gms Vanilla Jell-O Instant Pudding


Jelly
1x85g Lime Green Jell-O
1x85g Strawberry Red Jell-O
1 cup Cold Water each
1 cup Boiling Water each