Ingredients for Raspberry Trifle
- Poundcake
- Vanilla Flavor Instant Pudding And Pie Filling Mix
- Raspberry Jam
- Fresh Raspberries
- 1 cup whipped cream (store-bought or homemade)
- Fresh Raspberry
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How to Make Raspberry Trifle
- Slice 1 pound of pound cake into 1/3 inch thick slices. Set aside.
- Prepare 3.4 ounce instant vanilla pudding according to package directions.
- Arrange one third of the sliced cake in the bottom of a trifle dish (approximately 2-quart size).
- Spread half of the prepared pudding over the cake layer to hold it in place.
- Arrange another third of the cake slices around the inside of the bowl, using the pudding as a base.
- Gently stir together 1/2 cup raspberry jam and 1 cup fresh raspberries.
- Spoon half of the raspberry mixture over the pudding layer.
- Top with the remaining cake slices.
- Layer the remaining pudding over the cake.
- Spread the remaining raspberry mixture over the pudding.
- Refrigerate for at least 2 hours to allow the flavors to meld and the trifle to chill completely.
- Garnish with whipped cream (approximately 1 cup) and fresh raspberries before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
100g
Fat
33g
Carbs
19g
