Assyrian Dishes © ALL RIGHTS RESERVED. 

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​​

• 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