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Cranberry trifle

Holly Nilsson, Spend with Pennies
  • 75 minutes
  • Serves 16

INGREDIENTS

24 oz

Cranberries, fresh

1

Sugared cranberries

9

Egg yolks

1

Cinnamon stick

3 tbsp

Cornstarch

1/4 tsp

Salt

2 1/3 cups

Sugar

1 tbsp

Vanilla extract

1

Whipped cream

1

cut into cubes 1 loaf (16 oz frozen pound cake, frozen

9

X13 white cake, baked

4 1/2 cups

2% milk

1 tbsp

Butter

1 1/2 cups

Water