Preparation Info

Old Fashioned Trifle

Made With Our

Strawberry Apple Rhubarb Jam

Base $7.95
Item: 101307

Peach Amaretto Jam

Base $7.95
Item: 101322


  • 2 cups vanilla yogurt, stirred until smooth
  • 1 (1-pound) pound cake, cut into 3x1x1-inch pieces, or ladyfingers
  • 1/2 cup sweet sherry
  • 1/4 cup Cognac
  • 1 cup slivered almonds, toasted
  • 1 jar (12.5-ounces) Stonewall Kitchen Strawberry Apple Rhubarb Jam or Peach Amaretto Jam
  • 1 (16-ounce) can juice-packed pineapple cubes
  • 2 ripe bananas, sliced
  • 1/2 pint heavy cream, plus sugar to sweeten
  • Cocoa powder to garnish


  1. Pour yogurt into a large bowl. Cover bottom and sides of bowl with cake pieces.
  2. Moisten with sherry and Cognac, and sprinkle on 1/2 cup of the almonds.
  3. Spoon on jam, then pineapple and bananas.
  4. Whip cream with sugar until stiff. Fill a pastry bag fitted with a decorative star tip. Pipe onto trifle.
  5. Dust with cocoa and sprinkle on remaining almonds.