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Recipe Name: Apple Trifle Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 6

2 Tablespoon(s) Water
6 Cup(s) Thin-sliced apples
1/3 Cup(s) Brown sugar
1 Tablespoon(s) Butter or margarine
1/2 Teaspoon(s) Cinnamon
2 Lady fingers, 12 per
1 Cup(s) Red raspberry preserves
1 6-serving instant vanilla
pudding and pie filling
3 1/2 Cup(s) Milk
1/4 Cup(s) sherry
1/2 Cup(s) Toasted slivered almonds
Cook apples in water until almost tender. Add brown sugar, butter and
cinnamon; continue cooking until sugar is melted and apples are done.
Split lady fingers; spread one half with preserves and top with second
half. Layer filled lady fingers and apples in deep 3-quart serving
dish, reserving a few lady fingers for the top. Prepare pudding mix
according to package directions using 3-1/2 cups milk; stir in sherry.
Pour pudding over lady fingers and apples. Top with reserved lady
fingers and almonds. Sprinkle with nutmeg and chill at least 1 hour.
Makes 6-8 servings. NEWSPAPER ARTICLE From a collection of my
mother's (Judy Hosey) recipe box which contained lots of her favorite
recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive,

Nutrition (calculated from recipe ingredients)
Calories: 287
Calories From Fat: 94
Total Fat: 11g
Cholesterol: 19.2mg
Sodium: 121.5mg
Potassium: 448.3mg
Carbohydrates: 39.6g
Fiber: 4.4g
Sugar: 32.6g
Protein: 8.3g

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