I would substitute Frangelico. It wouldn't be the same, but it would
be delicious!
Penny

On 12/15/17, Lisa via Cookinginthedark <cookinginthedark@acbradio.org> wrote:
> Hi, Andrew. I would, but I  would like to try finding something that tastes
> similar to the praline dessert the liqueur  is based on.Sent from Yahoo Mail
> for iPhone
>
> On Friday, December 15, 2017, 12:03 AM, Andrew Niven via Cookinginthedark
> <cookinginthedark@acbradio.org> wrote:
>
> Hi Leisa.
>
> could you possibly use sherry instead of the liqueur? Sherry trifle is
> delicious.
>
> Cheers
>
> Andrew
>
>
>
> On 15/12/2017 6:50 PM, Lisa Belville via Cookinginthedark wrote:
>> Hi, all.
>>
>> I'm wanting to make this, but not sure what to substittute for the praline
>> liqueur, I can't find it  locally and even Amazon is coming up blank. The
>> closest is betty Crocker praline ice cream and cake topping.
>> Here's the recipe:
>>
>>
>> Berry Trifle
>> Makes 18 servings
>>
>> 1 (10.75 ounce) package prepared pound cake, cubed
>> 1 (10 ounce) package frozen blueberries
>> 1 (10 ounce) package frozen raspberries
>> 1 (10 ounce) package frozen blackberries
>> 2 tablespoons praline liqueur
>> 1 (5 ounce) package instant vanilla pudding mix
>> 1/2 cup milk
>> 1 (14 ounce) can sweetened condensed milk
>> 1 (8 ounce) container frozen whipped topping, thawed
>>
>> Directions
>> Prep, 15 m, Cook, -, Ready in, 2 h
>> 1, Place cubed cake in bottom of large glass serving bowl. Layer the
>> blueberries, raspberries and blackberries on top of the cake. Sprinkle
>> with praline liqueur.
>> 2, In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup
>> of whipped topping, stir well. Pour mixture over frozen berries. Top
>> custard with remaining cool whip. Let sit at room temperature for 1 hour
>> or in refrigerator for 2 to 3 hours, enough for the berries to thaw before
>> serving.
>> Sent from my iPhone
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