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Title: Trefoil Trifle (Girl Scouts)
Categories: Dessert
Yield: 10 Servings
| 3 | tb | Grand Marnier OR other orange flavored liqueur |
| 1 | tb | Brandy |
| 4 | c | Pastry Cream |
| OR | ||
| French Vanilla Pudding | ||
| 10 | oz | Pkg Trefoils Girl Scout cookies |
| 10 | oz | Frozen raspberries defrosted |
| 2 | lg | Bananas, sliced |
| 1/2 | c | Heavy cream (whipping cream) |
| 1 | tb | Confectioners sugar |
Mix the orange liqueur and brandy into the ready made pudding or pastry cream. Set aside.
Setting 6 cookies aside for the top garnish, coarsely break up all of the remaining cookies and scatter about 1/4 of them into a layer in the bottom of a large glass serving bowl or trifle dish. Cover with one cup of the pastry cream OR pudding in an even layer. Scatter about 1/4 more of the cookies over the top of the pudding. Scatter three ounces of the raspberries over the top of the cookies and then arrange about 1/4 of the banana slices in an even layer.
Top the banana slices with another 1/4 of the broken cookies and another one cup of pudding. Add another layer of three more ounces raspberries and 1/2 of the remaining banana slices. Top with another layer the remaining 1/4 broken cookies, one cup of the pudding three more ounces of raspberries and the remaining banana slices arranged in the same way. Finish with the remaining one cup pudding.
To decorate, whip the cream to a soft peak with the confectioners sugar. Place the reserved 6 cookies in a circle on the top. Pipe swirls of whipped cream between each cookie and a large swirl in the center. Place the remaining one ounce of raspberries in the center of the large swirl of whipped cream.
Refrigerate for up to six hours before serving.
Washington Post Mar 5, 1997 == Courtesy of Dale & Gail Shipp, Columbia Md. ==
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