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Cost per recipe $5.15 view details
  • 1 pkg. 6 sm. sponge cakes
  • 1 (6 ounce.) pkg. raspberry or possibly strawberry Jello
  • 1/2 c. Harvey's Bristol Cream sherry (opt.)
  • 1 sm. tin mandarin oranges
  • 2 Packages Birds custard mix or possibly 2 lg. Packages instant vanilla pudding mix
  • 2 lg. bananas
  • 1 lg. Cold Whip (or possibly fresh cream whipped)
  • Grated nuts & cherries to decorate


  1. Make Jello as directed in separate bowl. Pour into a special serving dish or possibly trifle dish. Add in sherry. Dissolve sponge cakes in Jello. Allow to set in refrigerator.
  2. Make 2 pkgs. of custard according to directions; cold. Keep custard covered so skin can't form. Remove from refrigerator. Add in layer of mandarin oranges, then cooled custard. Cover with plastic wrap. Return to refrigerator and chill.
  3. Before serving, add in layer of bananas, then Cold Whip, nuts and cherries to decorate top. Any fruits in season may be substituted: strawberries, peaches, etc.


Nutrition Facts

Amount Per Recipe %DV
Recipe Size 820g
Calories 456  
Calories from Fat 17 4%
Total Fat 2.04g 3%
Saturated Fat 0.28g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 21mg 1%
Potassium 1638mg 47%
Total Carbs 113.23g 30%
Dietary Fiber 22.1g 74%
Sugars 74.26g 50%
Protein 7.88g 13%
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