Recipes — Sweet RSS

1 Pound Cake 1 (12 oz.) container Frozen Whipped Topping, thawed 16 oz. Fresh Strawberries 1 jar Sallie’s Strawberry + Basil Jam Instant Vanilla Pudding Mix (3.4 oz.) 8 oz. Sour Cream Garnish: Toasted slivered almonds  & shaved chocolate   In a medium bowl, fold sour cream and unprepared instant pudding mix into the whipped topping. Line the bowl with Strawberries. Cube cake and layer a Trifle or other glass serving bowl with 1/3 of the cake.  Spread with jam and top with a layer of fruit and 1/3 of the whipped topping mixture.  Repeat layering until all ingredients are used.  Garnish with strawberries, shaved chocolate and toasted slivered almonds.  Best when refrigerated for at least 8 hours

1/2 pound cake cube 2 cups fresh or frozen blueberries (thawed) 1 jar Blueberry Lemon + Thyme Jam 1 jar Lemon Curd (11.5 oz) Whipped Cream (1 pint) with 1/3 cup sugar   Slice or cube pound cake. Place layer of cake in bottom of deep trifle dish. Spread with thin layer of lemon curd (1/2 jar). Next spread ½ jar Blueberry Lemon + Thyme jam over the curd. Top with layer of fruit. Then spread a layer of whipped cream (half the pint of whipped cream). Then repeat the layers in the same order. Top with berries, lemon zest and fresh thyme. Note: Can use different fruits and Sallie’s Greatest Jams in this dish. For example Peach with Peach...