Pineapple Pudding Recipe

INGREDIENTS:
4 oz Butter (not margarine)
3/4 cup of Sugar
4 Eggs
1 cn Crushed pineapple
4 Pieces of bread, cubed,
-crusts included
DIRECTIONS:
Cream room-temp butter and sugar togetherthis can be done right in
the casserole dish it will be baked in. Beat in eggs, one at at a
time. Stir in the crushed pineapple (make sure you drain it very
well). Fold in the cubed breadI use white but I guess you can use
whatever. Bake at 350 degrees F for about 45 minutesthe edges will
turn golden brown and it will get all bubbly. Serve warm, as a
sidedish with your meal.
You can cut down on the amount of butter if you wantI usually only
use 3/4 of a stick.

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Trifle (English Style)

INGREDIENTS

* 60 ml orange juice
* 1800 g white cake layers, baked and cooled
* 715 g fresh strawberries
* 50 g white sugar
* 2 bananas
* 330 g fresh blueberries
* 98 g instant vanilla pudding mix
* 475 ml milk
* 235 ml heavy whipping cream
* 35 g blanched slivered almonds
* 12 maraschino cherries

DIRECTIONS

* Slice strawberries and sprinkle them with sugar. Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
* Use half of the cake cubes to line bottom of a large glass bowl.
* Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
* In a medium bowl, whip the cream to stiff peaks and spread over top of trifle.
* Garnish with maraschino cherries and slivered almonds.

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