Prep 10 mins
Cook 0 mins
This is very good, and pretty when served in a glass dish.
- 1 angel food cake
- 1 package instant vanilla pudding
- 1 (4 ounce) container Cool Whip
- 1⁄2 cup raspberry preserves
- 2 cups fresh raspberries or 12 ounces frozen raspberries, thawed
- 1⁄4 cup sliced almonds
- Cut cake into 1 inch cubes.
- Prepare pudding according to directions on package.
- Fold half of the Cool Whip into the pudding.
- Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
- Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
- Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
- Top with remaining cake cubes and whipped topping.
- Cover and refrigerate at least 3 hours.
- Sprinkle with almonds before serving.
- *Youmay have a variation of this using omit raspberry preserves and raspberries.
- add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.
One of my bridesmaids gave this recipe to me when I got married (I had a cooking shower). Although I am normally a devout chocoholic when it comes to dessert, this trifle has just about converted me. When I make it, I get one of the 'trial size' bottles of Chambord (Raspberry Liqueur) and drizzle it over the layers of jam. Also, as an fyi to folks looking to make this, it always takes me more then 10 minutes (you'd be surprised how tedious putting jam onto each individual slice of cake can be).
This was really good but the raspberries were a little sour. Leftovers were much better because the berries became sweeter with time. Next time I would mix the berries with a little sugar. I doubled the pudding and cool whip because I wanted a lighter tasting dessert.
Very,very good. I did use white chocolate pudding and instead of raspberry jam I used raspberry pie filling. Was loved by all.