Peach Trifle By Karen
Crumble up the cake in a bowl until it resembles fine bread crumbs
To make the base, first off, use about 1/3 the cake crumbs and spread it out on the bottom of the dish. If you are using a very large dish you may need more. Press the crumbs down and pour half of the sherry and syrup from the canned fruit so that the cake crumbs hold. The base of the trifle should be about half inch thick.
Arrange about 1/3 of the fruits on top of the cake.
Repeat with cake crumbs, fruit and cream….and ending with cream.
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