10 macaroons, toasted and cut in half
2 small packages vanilla instant pudding
2 c. whole milk
2 small packages raspberry gelatin
1 c. raspberry preserves
1 20 oz. sliced peaches, drained
2 packages of lady fingers or 2 10 oz. packages of pound cake, sliced to resemble lady fingers
1 pint of heavy cream, whipped
1/2 c. sherry or raspberry liqueur
maraschino cherries
mint leaves
Prepare pudding according to package directions; use whole milk.
Prepare gelatin according to package directions; chill until it begins to congeal.
Line the bottom of a trifle dish with half of the lady fingers or pound cake.
Spoon half of the preserves over the cake and drizzle with half of the liqueur.
Next add half of the drained peaches, then half of the pudding.
Press half of the macaroons into the pudding then top with half of the slightly congealed gelatin.
Repeat with remaining ingredients and refrigerate overnight.
Top with whipped cream and decorate with piped whipped cream, maraschino cherries and mint leaves, to resemble holly.
Chill until ready to serve.
This is a festive dessert that looks beautiful on a dessert table for Christmas.
