|Pound cake||1 Pound, thawed|
|Apricot preserves||12 Ounce (1 Jar)|
|Grand marnier/Cointreau/ port||1⁄3 Cup (5.33 tbs)|
|Freshly whipped cream||1 Pint|
|Vanilla pudding||3 Cup (48 tbs)|
|Mixed berries||3 Cup (48 tbs)|
|Whole milk/Half and half||3 Cup (48 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
To create the trifle, make the vanilla pudding and bring to room temperature. Make your whipped cream and set aside. Put apricot preserves and grand Marnier into a saucepan; mix thoroughly. Heat on medium until the preserves resemble more of a liquidy sauce. Do not boil. Cut pound cake into 1/2 inch thick slices. For the best effect, use a glass bowl or a trifle bowl, or even clear glasses to make individual servings. Start by putting a few spoonfuls of the apricot preserves sauce into the bowl. Take slices of pound cake and set into preserves in the saucepan to coat each side of cake. Lay a few pieces of cake into the bowl. (This is imperfect, just get them in there… this is not a puzzle.) On top of the cake, put a layer of pudding, about 1/2 inch. On top of the pudding, put a few handfuls of berries; push them out to the sides so you will see them through the glass. Then add a layer of whipped cream, about 1/2 inch thick. Keep repeating until you’ve met your bliss. Top with whipped cream… even a few berries and some mint leaves are gorgeous!
Mix sugar, cornstarch, and salt in a saucepan. Add in milk and eggs; heat to a boil, mixing constantly. Once to a boil, go about another minute. It should be able to thickly coat a spoon. Remove from heat; add butter and vanilla. Put pudding into a bowl and lay plastic wrap directly onto pudding top to avoid creating a skin as it cools. Cool to room temp before using in trifle. If you are in a hurry, create an ice bath to set the bowl into (be sure to put a lid on it).
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