Blueberry Pineapple Trifle
|9 inch cake layer||1 (White Or Yellow)|
|Blackberry jam/Blueberry jam||50 Milliliter (1/4 Cup)|
|Whipping cream||500 Milliliter (2 Cups)|
|Icing sugar||25 Milliliter (2 Tablespoon)|
|White rum/White grape juice||50 Milliliter (1/4 Cup)|
|Slivered almonds||125 Milliliter, toasted (1/2 Cup)|
|Crushed pineapple||1 Can (10 oz), slightly drained|
|Frozen blueberries||10 Ounce (1 Package)|
Spread cake with jam and cut into thin strips.
Whip cream until soft peaks form; beat in icing sugar and whip until stiff.
Spread thin layer of whipped cream in 10 cup (2.5 L) glass bowl, preferably one with straight sides.
Top with layer of cake slices.
Sprinkle with some of the rum and some of the almonds.
Top with some of the pineapple and sprinkle with some of the blueberries.
Repeat layers until all ingredients are used, ending with layer of whipped cream and some blueberries and almonds for garnish.
Cover and refrigerate for at least 4 hours.