How simple is this recipe? Frozen Pound Cake, Marina’s Cranberry Chutney and Homemade Whipped cream what could be bad? Nothing!! This looks so delicious and elegant for your guests to enjoy!
- 1/2 frozen pound cake, thawed and cut into 1 inch cubes
- 1–10 oz Jar of Marina’s Cranberry Chutney
- sweetened whipped cream or whipped topping for serving
Assemble the trifles:
Add a layer of pound cake cubes to the bottom of 4 glasses.
Top with about 1/4 cup of Marina’s Cranberry Chutney, and repeat with the pound cake and chutney layers one more time.
Top each trifle with whipped cream.