Apple Trifle


  • 8 inch round or square sponge cake
  • 1/2 cup apricot jam
  • 3 medium size cooking apples
  • 1 cup sugar
  • juice of 1/2 lemon
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  • 1 regular package instant vanilla pudding


Split sponge cake through the center with a sharp knife and spread with jam on bottom half. Put top half on. Peel apples; cut in halves and remove cores. Put in pan with sugar and enough water to cover apples. Simmer until apples are soft but unbroken. Lift out fruit and continue to boil syrup quickly until it is reduced to 1/2 cup. When cold, arrange apples on sponge sandwich; pour syrup over. Make a pudding and pour over top, just enough to run down the sides.

By Robin from Washington, IA


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