Strawberry Banana Trifle
14 oz. can EAGLE brand sweetened condensed milk
1 cup cold water (
1 (4-serving size) package instant vanilla pudding mix
2 cups (1 pint) BORDEN whipping cream, stiffly whipped
1 pint fresh strawberries, sliced
2 bananas, sliced and dipped in lemon juice
1 (10 3/4 or 12 oz.) prepared loaf pound cake,
cut in 12 slices
additional strawberries and banana slices
In large bowl, beat sweetened condensed milk, water and pudding
mix. Chill 5 minutes. Fold in whipped cream then berries and
bananas. Line side and bottom of 3 1/2 quart serving bowl with
cake. Spoon pudding into bowl. Cover; chill. Garnish with berries
and banana slices. Refrigerate leftovers.
Sherry Eaton
Mint Loaf
1 1/2 cup crushed peppermint candy
1 cup thin cream
(canned milk diluted with water may be used)
3/4 lb. chocolate wafers
2 tsp. unflavored gelatin
1/4 cup cold water
1/2 cup whipping cream
Combine crushed candy and cup of cream in saucepan; melt over
pan of hot water. Soak gelatin in cold water. Add to candy mixture.
Stir until dissolved. Let cool until mixture begins to jell. Before
it gets stiff, add stiffly beaten whipping cream. When mixture
congeals, spread spoonful on a wafer. Place into baking dish.
Continue spreading wafers with congealed mixture and place together
to form a loaf. Place remaining congealed mixture on top
of loaf. Place loaf into refrigera tor until mixture has jelled. Serve
with whipped cream.
Laura Brock