Raspberry Trifle
"East, elegant and lovely presentation and nummy!"
- Ingredients:
- 6
- Serves:
-
8
ingredients
- 16 ounces poundcake, cut into 18 slices or 2 packages ladyfingers (I have used angel cake or even yellow cake that I have made)
- 2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix
- 1 jar raspberry jam
- 1 1⁄2 pints fresh raspberries
- whipped cream
- fresh raspberry
directions
- Arrange one third of sliced cake in the bottom of a trifle dish.
- Prepare pudding according to package directions.
- Place one third more cake pieces around inside of bowl using half of pudding to hold them in place.
- Gently stir together jam and raspberries; spoon half over pudding.
- Cover with remaining cake pieces.
- Layer remaining pudding and raspberry mixture.
- Chill.
- Garnish with whipped cream and fresh raspberries.
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Reviews
-
This was yummy! First words out of DH's mouth were "You can make this again!" which means I should give it more than five stars if I could. Made half of the recipe and used a double recipe of recipe #88291. Will definitely make this again and add some blueberries at the request of DD. Thanks for posting this HDMac. Made for Bargan Basement Tag
RECIPE SUBMITTED BY
HDMac
United States
We live in the beautiful Pacific Northwest. I am an office manager and my DH and I love riding on our Harley! I love to cook and have a large family. I enjoy my family, fellowship with good friends, crocheting, crafts, reading, our Harley! Just getting involved in a new church and looking to what we will be doing there in service. Oh, gosh, if I had month off, I think we would tootle around this great country of ours on our Harley. Never seen the Grand Canyon and would love that... hmmm, wonder who will pay for that!? LOL I love the Taste of Home magazine and my favorite cookbook is Best of Friends, Etc and Best of Friends, Too. Great ones! Along with my dozens of church cookbooks!
