Tipsy Jello Pudding Trifle

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• about 36 ladyfinger (2 large packages)
• 1/4 cup sherry wine (or more, to taste)
• 1 cup red wine, cold (or wine or rose, depending on the flavor of jell-o gelatin you are using)
• 1 cup boiling water
• 1 (3 ounce) pckg. raspberry flavor jello gelatin (or your favorite flavor)
• 2 (16 ounce) cans peach slices, drained (or your favorite fruit, see note)
• 2 cups prepared vanilla pudding (or your favorite flavor)
• 1 vanilla bean, scraped (optional)
• 1 pint heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• colored sprinkles, to decorate (optional)

Recipe

• 1 line the bottom and sides of a trifle dish or large cut-glass bowl with the ladyfingers. sprinkle them generously with the sherry.
• 2 prepare the jell-o gelatin as per package directions, using red wine for the cold water. refrigerate for 1 to 1 1/4 hours or until thickened. then stir in half of the peaches. pour into trifle dish and refrigerate 4 hours or until firm.
• 3 meanwhile prepare the pudding according to package directions (at this stage you can add the vanilla bean seeds, if desired); spread over the gelatin.
• 4 arrange the remaining sliced peaches on top of the pudding.
• 5 whip the cream with the powdered sugar and vanilla (for best results, use a chilled bowl and beaters) until stiff peaks form; spread evenly on top of the trifle.
• 6 cover and chill until serving time (up to 24 hours).
• 7 just before serving, sprinkle the top with colored nonpareils, if desired.
• 8 note: do not use fresh or frozen pineapple or certain other fresh or frozen fruits, as the enzymes will prevent the gelatin from setting properly--canned fruits are fine (see the side of the jell-o gelatin box for a list of fruits not to use).