Raspberry Cream Trifle

"A beautiful dessert from taste of home. Cooking time is chilling time."
 
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photo by mycuteboys photo by mycuteboys
photo by mycuteboys
photo by hmms1660 photo by hmms1660
Ready In:
1hr 15mins
Ingredients:
10
Serves:
16
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ingredients

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directions

  • In a large mixing bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
  • Place half of the cake cubes in a 2 quart glass trifle bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.

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Reviews

  1. Wonderful trifle made it for Christmas whole family loved it. I made the filling to the t what i changed was I used sara lee pound cake instead of angel food. I also put rasberry liquer and rasberry jam over the top of the pound cake and then added the filling followed by strawberrys and rasberrys.
     
  2. so..... good. Made it with strawberries soaked in a bit of ice wine. I really liked the flavour of the white cream. This was a hit on our valentine's dinner.
     
  3. What a great dessert! I had company and made this for our dessert. We all adored this so much! Beautiful presentation and the taste is just as good! Yummy!!
     
  4. We LOVED this! It is great for a hot summer day. I did change a few things out of personal preference or necessity. I used white chocolate pudding instead of vanilla because that is all I had and I doubled the raspberry jam and added an additional cup of raspberries becuase we love them! Over all I think this is my new favorite summer dessert.
     
  5. I made this for NYE 2007 and we enjoyed it very much. I would liked to have a little more raspberry flavor and next time I may add some chambord in there somewhere. It was very easy to make (I made my own angel food cake from scratch) and it was a nice addition to our meal. Thanks for posting!
     
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Tweaks

  1. Wonderful trifle made it for Christmas whole family loved it. I made the filling to the t what i changed was I used sara lee pound cake instead of angel food. I also put rasberry liquer and rasberry jam over the top of the pound cake and then added the filling followed by strawberrys and rasberrys.
     
  2. We LOVED this! It is great for a hot summer day. I did change a few things out of personal preference or necessity. I used white chocolate pudding instead of vanilla because that is all I had and I doubled the raspberry jam and added an additional cup of raspberries becuase we love them! Over all I think this is my new favorite summer dessert.
     
  3. WOW! This recipe was amazing! I had scoured the internet and my cookbooks for a trifle recipe that wasnt too difficult but was a little more special than just cool whip and pound cake. I used lady fingers instead of angel food cake and topped it off with fresh raspberries and toasted almonds. I brought this dessert to Christmas dinner and the whole family devoured it fast! Thanks so much for posting the awesome recipe!!!
     
  4. I made this for our last day of summer before starting school dinner. It was outrageously delicious. I couldn't believe the difference the almond extract and condensed milk (used fat free)made to the pudding mix. I used Lite Cool whip in place of the whipped cream and Sara Lee pound cake instead of the angel. I put some slice toasted almonds on top of mine and a dollop of Cool Whip on the rest.Luckily we have enough leftovers for tomorrow. Thanks for posting this fabulous dessert! Roxygirl
     

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