It's Monday, it's morning...and I'm barely awake. Must have coffee soon!
Hope you all had a good weekend. Ours was very snowy. However, before the flakes began to fall, I made a trek up to Wisconsin to attend the annual JASNA-WI luncheon and Jane Austen birthday celebration. It's always such fun! I'm blogging about the event today at Austen Authors (the writers in the picture are all fellow members of that loop: Jack Caldwell, Kathryn L. Nelson, Abigail Reynolds, me, C. Allyn Pierson), so please stop by and say hello if you have a chance.
And, in honor of our dear Jane's 235th -- which will be this Thursday, December 16th -- here is a reprisal of my super-easy English trifle recipe:
Marilyn's Easy English Trifle
1 angel food cake, divided into halves
1 large package fresh strawberries, washed and sliced
1 container Cool Whip, refrigerated (not frozen)
8 individual vanilla pudding cups
Sherry to taste
Layer 1/3 of the strawberries on the bottom of a large, clear serving bowl, put half of the angel food cake on top of that (pull it into chunks so the strawberries are covered with cake), douse it with a little sherry. Then spread 4 of the puddings onto the cake layer and put half of the Cool Whip on top of that. Repeat with the next 1/3 of strawberries, the second half of the angel food cake, more sherry (!!), the last 4 puddings and the remainder of the Cool Whip. Use the final 1/3 of the strawberries to decorate the top.