Fruit Trifle Pudding
Here I have used fresh cherries and mango. You can use other fruits of your choice in the pudding. take out the ice cream from freezer and keep it in refrigerator for 2 to 3 hours, so that it softens and partially melts.
Servings Prep Time
6 20minutes
Cook Time Passive Time
5 minutes 4hours
Servings Prep Time
6 20minutes
Cook Time Passive Time
5 minutes 4hours
Ingredients
Instructions
  1. Take out vanilla ice cream from freezer and allow it to rest in refrigerator for about 2 hours. For quick result, you can keep it at room temperature, and allow it to soften, but not melt completely.
  2. Next we need to prepare cherry syrup. take half of the pitted cherries and crush them lightly. Heat a pan and add crushed cherries, sugar, and water. Heat on low flame. Cover and cook for about five minutes, stirring occasionally. Remove from heat, and allow the syrup to cool.
  3. Take six glasses. Place cake piece at the bottom of the glass. Press it lightly with a spoon or your fingers. Pour about 1 table spoon of cherry syrup over cake slices. Also add about one table spoon of strawberry crush.
  4. Add a layer of soft ice cream over the crush. Then softly place a layer of cherries and mango slices.
  5. Add a layer of ice cream once again. Sprinkle some slivers of dry fruits, and decorate with cherries.
  6. Keep the glasses in refrigerator for 3 to 4 hours. Serve chilled.
Recipe Notes
Tips:
  • Use softened ice cream. Do not completely melt it.
  • Do not throw away any cherry juice that comes out while pitting. Add it to the syrup.
  • Allow the syrup to cool completely. Do not use hot syrup. You may use any fruit juice to soak the cake slices.

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