Recipe - Apple Trifle

2 tablespoon Water
6 cup Thin cut or sliced up apples
1/3 cup Brown sugar
1 tablespoon Butter or margarine
One half teaspoon Cinnamon
2 pack Lady fingers (12 per
package)
1 cup Red raspberry preserves
1 pack (6serving) instant vanilla
pudding and pie filling mix
3 One half cup Milk
One fourth cup Sherry
One half cup Toasted slivered almonds
Nutmeg

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 3quart serving dish,
reserving a few lady fingers for the top. Prepare pudding mix according to
package directions using 3One half 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 68 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, http://www.erols.com/hosey.