Ingredients for Raspberry Cream Trifle
- Sweetened Condensed Milk
- Cold Water
- Almond Extract
- Vanilla Instant Pudding Mix
- Heavy Whipping Cream
- Angel Food Cake
- Seedless Raspberry Jam
- Fresh Raspberries
- Chocolate curls, for garnish
- Of Fresh Mint
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How to Make Raspberry Cream Trifle
- In a large mixing bowl, whisk together 2 cups milk, 1/2 cup water, and 1 teaspoon vanilla extract until well combined.
- Add 3.9 oz instant vanilla pudding mix.
- Whisk vigorously for 2 minutes.
- Let the mixture stand for 2 minutes, or until it begins to thicken.
- Cover the bowl and chill in the refrigerator until the pudding is partially set (about 15-20 minutes).
- Gently fold in 2 cups whipped cream.
- Place half of the (approximately 4 cups) cubed pound cake in a 2-quart glass trifle bowl.
- Top with half of the raspberry cream mixture.
- Carefully spread 1/2 cup raspberry jam evenly over the cream layer.
- Sprinkle 1 cup fresh raspberries over the jam.
- Layer with the remaining cake cubes, cream mixture, and raspberries.
- Garnish with chocolate curls and fresh mint sprigs.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
116g
Fat
41g
Carbs
12g