Happy December! The Christmases just keep coming faster and faster every year.…or at least that’s how it feels to me.   I feel like I just put away all the Christmas ornaments! But here we are again. It really is such a wonderful time of year.   I love the hustle and bustle and all the festivities associated with the Holidays. I don’t have to tell you that I especially love the baking and cooking for family and friends. You know me now, and how much I love to feed and entertain my loved ones. I love spending time browsing through all my recipes and cookbooks, trying to come up with the next best dish that will become the new “Holiday favorite.” However, I always seem to be drawn to recipes from times past.

I recently was making a dessert for a pre- Thanksgiving party that a friend was giving.   After much perusing through my stacks of recipes, I came upon a recipe for English Trifle that was given to me many, many years ago by a friend. It’s one of those desserts that you taste once, and then know you absolutely must have the recipe.   I remember making it for my very Italian family one Christmas, and it was the hit of the dinner.   I’m not sure why I only make this at Christmas time, but I think that the red strawberries against the white whipped cream makes it look very festive and seasonal. I hadn’t made it in years, but the taste was just as divine as I remembered. It’s also very easy, yet looks so elegant. If you’re looking for a beautiful and delicious dessert this holiday season, I highly recommend this one.  But let me just say that it doesn’t have to be Christmas nor do you need to be English to enjoy this classic trifle recipe.

RECIPE:   this easily serves 10

1 package yellow cake mix (angel food or sponge may be used)

1 package (16 oz.) frozen strawberry halves, thawed

1 package vanilla pudding (2 cups)

1 cup chilled whipping cream

1/4 cup sugar

1/4 cup toasted slivered almonds

1/4 cup (approximately) sweet sherry

8 whole strawberries ( for decoration)

1.  Bake the cake in 2 9 inch round pans as directed , using only one cake and freeze the other for another time.

2.  Cut the cake in 8 equal pieces and arrange in a round glass bowl.

3.  Sprinkle half the sherry over the cake.

4. Pour half the thawed strawberries over the cake.

5.  Pour half the pudding over the strawberries.

6.  Repeat cake, sherry, strawberries and pudding.  Chill for 8 hours.

7.  Beat the cream and sugar until stiff.  Spread over trifle.  Sprinkle with almonds.  Garnish with the whole berries.