aeroplanejelly.com.au /AeroplaneJelly Strawberry Shortcake Trifle

INGREDIENTS METHOD

• 2 x 85g packets AEROPLANE ORIGINAL STRAWBERRY 1 Pour jelly into the bottom of a large glass trifle FLAVOURED JELLY made to pack instructions dish and refrigerate until set. • 1 x 250g packet shortbread biscuits, crushed into a fine crumb 2 Sprinkle shortbread crumbs over the set jelly and top with the mousse. • 1 x 200g packet AEROPLANE STRAWBERRY FLAVOURED MARSHMALLOW MOUSSE MIX made to pack instructions 3 Decorate the top of the trifle with strawberries, refrigerate and serve. • 1 x 250g punnet strawberries, washed and cut into halves

PREP TIME: CHILL TIME: NO. OF SERVES: 20 minutes 3 hours 8-10 2 Triple CHoc Ripple

INGREDIENTS METHOD

• 15 x plain chocolate biscuits 1 Place a layer of chocolate mousse onto a serving tray to stand the biscuits up in. • 1 x 200g packet AEROPLANE CHOCOLATE FLAVOURED MARSHMALLOW MOUSSE MIX made to pack instructions 2 Use a knife to spread each biscuit with a generous amount of mousse then press each biscuit together and stand them up • 100g chocolate, flaked on the layer of mousse on the serving tray to form a log. 3 Cover the biscuits with the rest of the mousse and sprinkle with flaked chocolate. 4 Cover and place in the fridge for 3hrs or overnight. Slice on an angle and serve.

PREP TIME: CHILL TIME: NO. OF SERVES: 30 minutes 3 hours 6 3 or overnight Apple Raspberry Pie Trifle

INGREDIENTS METHOD

• 1 x 85g packet AEROPLANE ORIGINAL RASPBERRY 1 Pour jelly evenly into the bottom of 6 small glass trifle bowls then FLAVOURED JELLY made to pack instructions refrigerate until set. • 1 x sheet frozen ready rolled puffed pastry, thawed 2 Place puff pastry on a baking tray and cook in a preheated 200°C (180°C fan forced) oven for 20 minutes until puffed and golden. • 3 cups grated or stewed apple Let pastry cool and break-up into large flakes. • 1 x 300mL double cream 3 Divide grated/stewed apple between the 6 small trifle bowls, then top with a dollop of cream. 4 Sprinkle with pastry just before serving.

PREP TIME: CHILL TIME: NO. OF SERVES: 20 minutes 3 hours 6 4 Almond & Berry Trifle

INGREDIENTS METHOD

• 1 x 85g packet Aeroplane Original Port Wine Jelly 1 Prepare Aeroplane Original Port Wine Jelly according to pack instructions and set aside to cool. • ½ cup each fresh raspberries, blueberries and strawberries (chopped) 2 Pour cooled jelly into the bottom of a large glass dish and add berries. Refrigerate until set (approximately 4 hours). • 1 x 300g packet jam filled swiss roll sponge, sliced and cut in half 3 Place sponge slices on top of the set jelly and pour vanilla flavoured custard on top. • 1L vanilla flavoured custard 4 Top with cream and flaked almonds as desired and leave • 1 x 300mL thickened cream, whipped covered in fridge overnight to allow trifle flavours to develop • 1 x 110g flaked almonds, toasted before serving.

PREP TIME: CHILL TIME: NO. OF SERVES: 10 minutes 4 hours 8 5 or overnight Kids Trifle

INGREDIENTS METHOD

• 1 x 85g packet AEROPLANE ORIGINAL RASPBERRY 1 Prepare AEROPLANE ORIGINAL RASPBERRY FLAVOURED JELLY FLAVOURED JELLY according to pack instructions, and then divide into 2 bowls. • 125g fresh or frozen raspberries 2 To 1 bowl add raspberries, stir to combine and spoon evenly between serving glasses. Place glasses and remaining bowl in • 200g plain chocolate cake or sponge, crumbled fridge until jelly is set. • 400g vanilla custard, to serve 3 When set, divide cake crumbs between the glasses. Pour custard evenly over the cake layer. 4 Using a fork, crush the remaining jelly and spoon on top of custard to serve.

PREP TIME: CHILL TIME: NO. OF SERVES: 10 minutes 4 hours 4 6 Berry & MERINGUE Trifle

INGREDIENTS METHOD

• 2 x 85g packets Aeroplane Original Port 1 Prepare the Aeroplane Original Port Wine Jelly Crystals Wine Jelly according to pack instructions, set aside to cool. Stir through the frozen berries and orange zest and spoon gently into a large • 300g frozen mixed berries glass serving dish. Refrigerate until set (approximately 4 hours). • zest of 1 orange 2 Combine custard powder with milk and sugar and cook custard • 40g Vanilla Flavoured Custard Powder according to Vanilla Flavoured Custard Powder pack instructions • 2 cups (500 mL) milk and set aside to cool. Once cooled spoon over the set Jelly, cover and refrigerate until set. • sugar, to taste • 8 store bought or homemade, white meringues 3 Serve trifle topped with whole and crushed meringues and almond bread slices. • 8 slices, store bought or homemade almond bread

PREP TIME: CHILL TIME: NO. OF SERVES: 30 minutes 4 hours 12 7 Black Forest Cherry Pudding

INGREDIENTS METHOD

• 1 x 425g pitted black cherries, drained 1 Line the base of a 1L pudding bowl or Pyrex bowl with cherries. • 800g dark fruit cake 2 Roughly tear apart the fruit cake and then crumble with your fingertips (this can be a coarse crumb). • 1 x 85g packet Aeroplane Original Port Wine Jelly 3 Dissolve Aeroplane Original Port Wine Jelly crystals in • 1 cup (250mL) boiling water boiling water, and then mix with cake crumbs. 4 Carefully spoon into the basin over cherries and press down firmly to compress the crumbs and jelly. 5 Cover and set in the fridge for 3-4 hours, then turn out onto serving platter. 6 You may need to dip the bowl in hot water for 30 seconds to loosen. Be careful not to wet the pudding.

PREP TIME: CHILL TIME: NO. OF SERVES: 15 minutes 4 hours 8-10 8 Black Forest Trifle

INGREDIENTS METHOD

• 1 x 85g packet Aeroplane Original Port Wine Jelly 1 Prepare Aeroplane Original Port Wine Jelly according to pack instructions and refrigerate until set (approximately 4 hours). • 1 x 200g Aeroplane Chocolate Flavoured Mousse Mix 2 Prepare Aeroplane Chocolate Flavoured Mousse Mix • 2 cups (500mL) milk, chilled according to pack instructions. • 1 x 380g chocolate unfilled sponge cake, 3 Place half the amount of mousse, cake, cherries, jelly and cream cut into 2cm cubes in that order into the bottom of a large glass dish and repeat with remaining ingredients. • 500g fresh or thawed frozen dark cherries, pitted 4 Top with extra cherries for garnish (as desired). • 1 x 600 mL thickened cream, whipped • Extra cherries for decoration

PREP TIME: CHILL TIME: NO. OF SERVES: 10 minutes 4 hours 8 9 Pink Princess Strawberry Marshmallow Cake

INGREDIENTS METHOD

• 2 x plain sponge cakes 1 Place a thick layer of prepared AEROPLANE STRAWBERRY FLAVOURED MARSHMALLOW MOUSSE Mix onto the top of one • 1 x 200g packet AEROPLANE STRAWBERRY sponge cake and top with the other cake. FLAVOURED MARSHMALLOW MOUSSE MIX made to pack instructions and refrigerated for 1 hour 2 Use a knife or spatula to spread the outside and top of cake with the layer of mousse then place the remaining mousse into a • 10 pink and white marshmallows cut in half piping bag and decorate to your liking. • Assortment of pink cake decorations 3 Place the marshmallows around the bottom of the cake and sprinkle with the pink cake decorations. Refrigerate until ready to serve.

PREP TIME: CHILL TIME: NO. OF SERVES: 20 minutes 1 hours 8-10 10 Cherry Trifle

INGREDIENTS METHOD

• 1 x 85g packet Aeroplane Original Port Wine Jelly 1 Prepare Aeroplane Original Port Wine Jelly according to pack instructions, set aside to cool and refrigerate • 1 x 400g can pitted black dark cherries, drained until set (approximately 4 hours). • 1 x 300g packet jam filled swiss roll sponge, sliced 2 Spoon set jelly into the bottom of a large glass dish and top • 500mL vanilla flavoured custard with pitted cherries. • 1 x 300mL cream, whipped 3 Place sponge slices over the cherries and pour the vanilla flavoured custard on top. • 250g fresh cherries 4 Top with cream and fresh cherries as desired and leave covered in fridge overnight to allow trifle flavours to develop before serving.

PREP TIME: CHILL TIME: NO. OF SERVES: 15 minutes 4 hours 8 11 or overnight Choc Peppermint Trifle

INGREDIENTS METHOD

• 1 x 85g packet Aeroplane Original Raspberry 1 Prepare Aeroplane Original Raspberry FLAVOURED Jelly FLAVOURED Jelly according to pack instructions, set aside to cool and refrigerate • 1 x 200g Aeroplane Chocolate Flavoured Mousse Mix until set (approximately 4 hours). • 2 tsp peppermint essence 2 Prepare Aeroplane Chocolate Flavoured Mousse Mix • 2 cups (500mL) milk, chilled according to pack instructions and add peppermint essence to mix. • 1 x 480g double chocolate butter cake, cut into 2cm cubes 3 Place half the amount of crushed jelly, cake, mousse, cream and • 1 x 300mL thickened cream, whipped raspberries in that order into the bottom of a large glass dish and repeat. • 500g (fresh or frozen and thawed) raspberries 4 For decoration top with crushed candy canes. • 8 candy canes crushed for decoration

PREP TIME: CHILL TIME: NO. OF SERVES: 20 minutes 4 hours 8 12 Choc Raspberry Trifle

INGREDIENTS METHOD

• 1 x 200g AEROPLANE ORIGINAL RASPBERRY 1 Prepare AEROPLANE ORIGINAL RASPBERRY FLAVOURED JELLY FLAVOURED JELLY according to pack instructions, and set aside to cool. • 1 x 250g raspberry shortcake biscuits 2 Prepare Aeroplane Chocolate Flavoured Mousse Mix according to pack instructions, spoon gently into a (3.5L) large glass • 900mL vanilla custard serving dish. Refrigerate until set or firm (approximately 1 hour). • 1 x 85g packet Aeroplane Original Raspberry Jelly 3 Top set mousse with biscuits and pour over custard. • 500g frozen raspberries 4 When jelly is partially set, stir through the raspberries and pour over set custard. 5 Refrigerate until firm (approximately 2-3 hours or overnight if preferred).

PREP TIME: CHILL TIME: NO. OF SERVES: 30 minutes 4 hours 4-6 13 or overnight Christmas Trifle

INGREDIENTS METHOD

• 1 x 85g packet Aeroplane Original Port 1 Prepare the Aeroplane Original Port Wine Jelly according to Wine Jelly pack instructions; pour jelly evenly between individual glass serving dishes, refrigerate until set. • 1 x 460g packet unfilled round double sponge cake (use scone cutters to cut discs of sponge cake to fit 2 Place a sponge cake disk on top of the serving glasses of set jelly your serving glasses) and spoon peaches evenly over each sponge disk. • 1 x 400g can peach slices in natural juice, drained 3 Evenly pour the vanilla flavoured custard over peaches. • 1 x 500mL vanilla flavoured custard 4 Cover and refrigerate overnight to allow trifle flavours to develop. Before serving, top trifles with berries • 250g fresh mixed berries

PREP TIME: CHILL TIME: NO. OF SERVES: 30 minutes 4 hours 8 14 or overnight Classic Trifle

INGREDIENTS METHOD

• 2 x 85g packets Aeroplane Original Port Wine Jelly 1 Prepare Aeroplane Original Port Wine Jelly according to pack instructions and set aside to cool. • 1 x 1kg apricot halves in natural juice, drained 2 Place the drained apricots into the bottom of a large glass dish • 1 x 375g packet swiss roll, sliced into 2cm rounds and top with cooled jelly. Refrigerate until set (approximately • 1L vanilla flavoured custard 4 hours). • 250g (fresh or frozen and thawed) mixed berries 3 Place the swiss roll rounds onto the set jelly, and then pour the vanilla flavoured custard on top. 4 Top with mixed berries as desired.

PREP TIME: CHILL TIME: NO. OF SERVES: 15 minutes 4 hours 8 15 Fruit Cake Trifle

INGREDIENTS METHOD

• 2 x 85g packets Aeroplane Original Port Wine Jelly 1 Prepare both packets of Aeroplane Original Port Wine Jelly according to pack instructions, set aside to cool and refrigerate • 1 x 800g dark fruit cake, cut in 2cm cubes until set (approximately 4 hours). Once jelly is set, crush with a fork. • 500g (fresh or frozen and thawed) pitted dark cherries 2 Place half the amount of fruit cake, crushed jelly, cherries, • 1L chilled vanilla flavoured custard (double thick) custard and cream into a large glass dish in that order and repeat. • 1 x 300mL thickened cream, whipped 3 Garnish with fresh cherries as desired • Extra fresh cherries for garnish

PREP TIME: CHILL TIME: NO. OF SERVES: 10 minutes 4 hours 8 16 Hazelnut & Berry Fruit Flan

INGREDIENTS METHOD

• 10 butternut OR oat biscuits 1 In a food processor, crush the biscuits together with the hazelnuts. Alternately, place in a tea towel and crush with a rolling pin. • 1 x 100g packet hazelnuts 2 Mix with the melted butter then press into the base of a 10cm x • 100g butter, melted 30cm rectangular loose-bottomed flan pan. If you have one with a removable base it is much easier to serve. Refrigerate while • 1 x 85g packet Aeroplane Original Raspberry preparing filling. FLAVOURED Jelly 3 Whisk Aeroplane Original Raspberry FLAVOURED Jelly • 1 cup (250mL) boiling water crystals with 1 cup (250mL) boiling water until dissolved, then allow to cool but not set (approximately 30 minutes). • 1 x 500g packet frozen mixed berries 4 Pour the mixed berries over the chilled flan base and then pour the cooled jelly over. Allow to set in the fridge before serving (approximately 4 hours).

PREP TIME: CHILL TIME: NO. OF SERVES: 15 minutes 4 hours 8-10 17 Choc Cherry Individual Trifles

INGREDIENTS METHOD

• 1 x 85g packet Aeroplane Original Raspberry 1 Prepare the Aeroplane Original Raspberry FLAVOURED FLAVOURED Jelly Jelly according to pack instructions, and refrigerate until set. Spoon set Raspberry Jelly evenly between 8 individual serving • ½ x 400g can pitted black dark cherries, drained 2 dishes and top with cherries. • 1/3 x 250g packet mini chocolate swiss roll sponge, sliced 3 Place sponge slices over the cherries and evenly spoon over the chocolate custard. • 2 cups (500mL) thick chocolate custard 4 Top with cream, cherry ripe and cherries, as desired. • 1 x 300mL thickened cream, whipped • 1 x 55g cherry ripe chocolate bar, cut into 12 triangles • 8 x fresh cherries

PREP TIME: CHILL TIME: NO. OF SERVES: 15 minutes 4 hours 8 18 Lamington Trifle

INGREDIENTS METHOD

• 1 x 350g packet jam filled lamington squares, 1 Prepare Aeroplane Original Port Wine Jelly according cut into cubes to pack instructions, set aside to cool and refrigerate until set (approximately 4 hours). Once jelly is set, crush with a fork. • 2 x 85g packets Aeroplane Original Port Wine Jelly 2 Line a 3L shallow glass bowl with lamington cubes, pressing into • 1 x 400g can dark cherries in juice, pitted , drained the base. and juice reserved 3 Sprinkle over cherries and ½ cup of reserved cherry juice. Spoon • 750mL thick custard over custard and top with whipped cream and crushed jelly. • 1 x 300mL thickened cream, whipped Garnish with a sprinkle of coconut. • ½ cup toasted shredded coconut

PREP TIME: CHILL TIME: NO. OF SERVES: 30 minutes 4 hours 8 19 Lemon & Blueberry Trifle

INGREDIENTS METHOD

• 2 x 85g packets Aeroplane Original Lemon 1 Prepare both packets of Aeroplane Original Lemon FLAVOURED Jelly FLAVOURED Jelly according to pack instructions, set aside to cool and refrigerate until set (approximately 4 hours). Once jelly is • 1 x 400g swiss roll, sliced into 2cm rounds set, crush with a fork. • 500mL chilled vanilla flavoured custard (double thick) 2 Place swiss roll slices, custard and half of the blueberries into the • 1 x 300mL thickened , whipped bottom of a large glass dish and top with crushed set jelly, cream and remaining blueberries. • 500g fresh or thawed frozen blueberries

PREP TIME: CHILL TIME: NO. OF SERVES: 10 minutes 4 hours 8 20 Nana's Favourite Trifle

INGREDIENTS METHOD

• 2 x 85g packets Aeroplane Original Port Wine Jelly 1 Prepare Aeroplane Original Port Wine Jelly according to pack instructions, set aside to cool and refrigerate until set • 1 x 400g sponge or jam roll, sliced (approximately 4 hours). Once jelly is set, crush with a fork. • 1 x 800g can peach slices in juice, Line a 3L shallow glass bowl with sponge or jam roll slices, drained and juice reserved 2 pressing into the base. Spoon over peach slices and ½ cup of • 750mL thick custard reserved peach juice. Sprinkle with toasted coconut and top with custard. • ½ cup desiccated coconut, toasted 3 Place whipped cream on top of custard, top with jelly and • 300mL cream, whipped sprinkle flaked almonds. • ½ cup flaked almonds, toasted

PREP TIME: CHILL TIME: NO. OF SERVES: 30 minutes 4 hours 8 21 Plum & Cinnamon Trifle

INGREDIENTS METHOD

• 2 x 85g packets Aeroplane Original Port Wine Jelly 1 Prepare the Aeroplane Original Port Wine Jelly according to pack instructions, refrigerate until set. When jelly is set, crush • 150 grams sponge finger biscuits with a fork. • 1 x 1kg whole plums in juice, stones removed, 2 Line a 3L glass bowl with sponge finger biscuits. drained and juice reserved Top with plums and ½ cup reserved plum juice, sprinkle with • ½ tspn McCormick Cinnamon Ground ½ teaspoon McCormick Ground Cinnamon. • 750 mL thick custard 3 Spoon custard over plums and top with jelly. Place whipped cream on top of jelly and sprinkle • 1 x 300mL thickened cream, whipped with McCormick Cinnamon Sugar. • 1 tbsp McCormick Cinnamon Sugar

PREP TIME: CHILL TIME: NO. OF SERVES: 30 minutes 4 hours 8 22 Jelly Pavlova

INGREDIENTS METHOD

• 1 x 85g packet AEROPLANE ORIGINAL MANGO 1 Prepare AEROPLANE ORIGINAL MANGO FLAVOURED JELLY FLAVOURED JELLY (or your favourite yellow flavoured jelly) according to pack instructions, set aside to cool and refrigerate until set • 1 x 500g ready-made pavlova (serves 12) (approximately 4 hours). • 1 x 600mL thickened cream, whipped 2 Once jelly has set, top the pavlova with cream and add • 2 green kiwifruit, peeled and sliced crushed jelly and fruit. • 3 fresh passionfruit, pulp

PREP TIME: CHILL TIME: NO. OF SERVES: 10 minutes 4 hours 12 23 Strawberry Chocolate Trifle

INGREDIENTS METHOD

• 1 x 85g packet AEROPLANE ORIGINAL STRAWBERRY 1 Prepare AEROPLANE ORIGINAL STRAWBERRY FLAVOURED JELLY FLAVOURED JELLY according to pack instructions, set aside to cool and refrigerate until set (approximately 4 hours). • 1 x 200g AEROPLANE CHOCOLATE FLAVOURED MOUSSE MIX 2 Prepare AEROPLANE CHOCOLATE FLAVOURED MOUSSE MIX according to pack instructions. • 2 cups (500mL) milk, chilled 3 Place half the amount of mousse, sponge roll slices, jelly and • 1 x 400g chocolate cream filled sponge roll, strawberries into the bottom of a large glass dish and repeat. sliced into 2cm rounds Refrigerate until ready to serve. • 1 x 500g fresh strawberries, trimmed and chopped

PREP TIME: CHILL TIME: NO. OF SERVES: 10 minutes 4 hours 8 24 Melted Berry Blue Frozen Snowman

INGREDIENTS METHOD

• 2 x 85g packets Aeroplane Original Berry Blue Jelly 1 Make Aeroplane Original Berry Blue Jelly to pack instructions, pour into 8 shallow bowls then place in the • 1 egg white refrigerator to set. • 1 ½ cups icing sugar 2 Mix egg white with the icing sugar to form a pliable icing. Form palm • 8 marshmallows sized, thin flat shapes and cover the marshmallows with the icing. • Assorted cake decorations for making snowmen faces 3 Decorate the snowmen and place onto the berry blue jelly and serve.

PREP TIME: CHILL TIME: NO. OF SERVES: 30 minutes 2 hours 8 25 Summer Berry Pudding

INGREDIENTS METHOD

• 1 x 85g packet AEROPLANE ORIGINAL RASPBERRY 1 Prepare AEROPLANE ORIGINAL RASPBERRY FLAVOURED JELLY FLAVOURED JELLY according to pack instructions, and allow to cool slightly, but not set (about 30 minutes). • 9 slices white bread, crusts removed 2 Once jelly has cooled, soak well the 9 slices of bread. • 300g mixed berries (fresh or frozen and thawed) 3 Using 7 slices line a 1.5L Pyrex dish or basin, making sure the bread covers any gaps. 4 Pour in the mixed berries, and the remaining jelly, then cover with the remaining 2 pieces of bread. Press down gently, cover and refrigerate until set. 5 To serve, turn out and if required top with additional berries

PREP TIME: CHILL TIME: NO. OF SERVES: 15 minutes OVERNIGHT 6 6-8-8 26 AUSTRALIA DAY TRIFLE

INGREDIENTS METHOD

• 1 x 85g packet Aeroplane Original Raspberry 1 Make Aeroplane Original Raspberry FLAVOURED jelly to FLAVOURED Jelly pack instructions and set into 6 glasses and set. • 1 x 85g packet Aeroplane Original Berry Blue Jelly 2 Make Aeroplane Original Berry Blue jelly to pack instructions and let cool, pour jelly onto the top of the raspberry • 6 x mini vanilla cupcakes jelly and set. • 6 x scoops vanilla ice-cream 3 Crumble each mini cupcake into the glass of set jelly, • Topping of your choice and top with vanilla ice-cream and topping of your choice.

PREP TIME: CHILL TIME: NO. OF SERVES: 20 minutes 4 hours 6 27 aeroplanejelly.com.au /AeroplaneJelly