This is so awesome!!! You are so generous to post and share! I am trying to figure out if these are the same recipes from a magazine that my late mother bought me a subscription for when I got my firsta partment in 2001. The only recipe I have handy s is the Secret Chocoalte Chip Cookies (still a hit). I'm tyring to find the lasagna recipe...it was like "Grandma's Best Lasagna" or something...had cottage, ricotta, parmasean, and moz cheeses. I had so much fun with these magazines, and exploring the recipes each month was such a great way to learn how to cook!! Thanks again!

Check the Cooking forum, which is much more active than this one.

Just saw your post. Here are two recipes. Posted by jillelaine (My Page) on Sun, Mar 2, 08 at 22:25 Here is my favorite. English Trifle 1/4 cup rum 1 cup sliced almonds angel food cake, cubed 3 small (approx 3 3/4 oz) pkg. instant French vanilla pudding mix 6 cups half and half 1 cup of 3 fresh fruits sliced (I usually use whole blueberries, strawberries and peaches.) 1 cup of cool whip Combine rum and almonds . Pour over cubed cake and marinate Prepare pudding as directed on package using half and half instead of milk. Layer in trifle bowl making several layers; marinated cake, fruit mixture and pudding. Top with cool whip. ================= Joy's Prizewinning Trifle By: Joy 9 inch angel food cake 3.4 oz. pkg instant vanilla pudding mix + 1 c. cold milk 12 oz. container frozen whipped topping, thawed 8 oz. container sour cream 3 kiwis, peeled and sliced 1 pint fresh strawberries, sliced, saving 2 whole for garnish 15 oz. can crushed pineapple, drained juice over banana slices to prevent browning 3 bananas, peeled and sliced 1 sprig fresh mint Combine cold milk & pudding mix; let thicken a bit. In med. bowl, fold sour cream and prepared pudding into the whipped topping. Cut the cake into thirds, horizontally (or pieces). Line a large trifle or other glass serving bowl with kiwi, strawberry slices, reserving 2 strawberries & 2 kiwi slices. Place layer of cake in bottom, top with 1/3 of bananas & pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used. Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving. reviews: Very yummy recipe! It's a keeper. I soaked my bananas in the pineapple juice, but didn't use the crushed pineapple in the trifle. Instead, I just used fresh strawberries, fresh raspberries and blueberries, and the pineapple-soaked bananas. Garnished with the reserved fruits and a light dusting of cocoa powder. I used just 1-9" angel food cake, but I think the next time around I will use 2 angel food cakes for more heartiness. Other than that, this dessert was fabulous! No leftovers. I suggest assembling and keeping the trifle in the refrigerator for at least 3 hours to let the flavors develop before serving. The whipped mixture will seep into the layers of the fruits and meld with everything. ============ Like some other's suggested, we used the Cheesecake Pudding instead of vanilla.

I really wish I could find my card. It was the best recipe I have found so far. I’ll have to give this recipe a try though. Thank you