|Pound cake loaf||1|
|Raspberry preserves||1⁄2 Cup (8 tbs)|
|Canned apricot halves||17 Ounce, drained (1 Can)|
|Sherry||1⁄2 Cup (8 tbs)|
|Vanilla dessert sauce||4 Tablespoon|
|Walnuts||1⁄4 Cup (4 tbs)|
|Whipping cream||1⁄2 Cup (8 tbs)|
Slice pound cake horizontally into 4 layers; spread two layers with preserves.
Top each with one of remaining layers.
Cut into 16 finger sandwiches.
Put apricots in blender container; blend till coarsely chopped.
Assemble dessert using either of the methods below.
Chill 8 hours or overnight.
Before serving put walnuts in blender container; blend till coarsely chopped.
Top Trifle with cream and nuts.
Calories 542 Calories from Fat 209
% Daily Value*
Total Fat 23 g36%
Saturated Fat 5.7 g28.4%
Trans Fat 0 g
Cholesterol 107.7 mg35.9%
Sodium 314.8 mg13.1%
Total Carbohydrates 80 g26.8%
Dietary Fiber 2.9 g11.5%
Sugars 51.6 g
Protein 5 g9.3%
Vitamin A 4% Vitamin C 7.5%
Calcium 11.3% Iron 23.3%
*Based on a 2000 Calorie diet