Hi! Thanksgiving is coming here in the United States of America and our thoughts turn to family and turkey and Thanksgiving dinners.

In the United States, the traditions of the day include football games, Thanksgiving day parades, getting together with families and, of course, thanksgiving for all of our blessings, including eating way too much, probably!

Since all of the Easy Bookworms (as we call ourselves) are devoted to easy international cooking, I felt that Thanksgiving would be a perfect time to share an easy recipe or two which would also give everyone the idea of the quality and caliber of the e-cookbook to be released on November 18 to everyone on the net who is looking for a different type of recipe guide.

This recipe is an easy trifle dessert that my son has made for years for every holiday and birthday, and I felt with the plethora of pumpkin pie recipes around for Thanksgiving, a different dessert idea would be a pleasant change.

Vic's Trifle (but don't trifle with Vic!)

1 box of instant pudding (the non-cook variety)
(he usually uses chocolate or pistachio because those
are our favorites, but butterscotch, vanilla or white
chocolate also work well with this one)
Follow the directions on the pudding box for the
regular pudding recipe. Let it chill in
the refrigerator for about 30 minutes
to thicken.

1 angel food cake or 24 lady fingers (store bought, to
make it easier)

1 container Cool Whip

1/4 cup peach schnapps or brandy

Prepare pudding recipe as indicated on pudding box.
In a clear pedestal trifle bowl, break up angel food cake
or take about 6 of the lady fingers and place them on the
bottom of the bowl. Drizzle about three tablespoons of the
peach schnapps or brandy over the cake or lady fingers.
Place a thick layer of pudding over the cake or lady fingers.
Place a thick layer of cool whip over the pudding.
Place more cake or lady fingers over the cool whip, completely
covering it. Drizzle two tablespoons of peach schnapps over
the cake or lady fingers.

Continue layering as above for two more layers. Top with
cool whip. Drizzle remaining peach schnapps over cool whip.
Cover with plastic wrap and chill in refrigerator for at least
an hour. I usually let it stand in the refrigerator overnight
to give the flavors time to really soak in.

When you are ready to serve this dessert, use a large spoon
and dig it out so you get all the layers and serve small pieces
(maybe an 1/8th or 1/16th of the trifle) on a dessert plate
to each guest. You can garnish with shaved chocolate or
maraschino cherries.

This is a really simple, light dessert that is so satisfying
after a large meal or really anytime you need an easy to
prepare, pretty and great tasting dessert.

This is a mere sample of the type of wonderful recipes
coming to you from our international recipe book.

Look to this blog site for more recipe and cooking ideas
over the next few weeks to try to make your holiday
cooking and entertaining a bit easier!

Buon appetito!

Vikki Gigante
vikkigig@gmail.com