Raspberry trifle
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Pound cake -- 16 oz cut 18 |
| Slices | ||
| Or 2 package ladyfinger -- 3 | ||
| ounce | Each | |
| 2 | packs | Vanilla pudding -- instant 3 |
| 4 | ounces | Each |
| 1 | Jar raspberry jam -- 18 oz | |
| Or 1 1/2 pints fresh | ||
| Raspberies | ||
| Whipping cream and fresh | ||
| Raspberries -- for garnish | ||
Directions
Arange one-third of sliced cake on the bottom of a trifle dish or large decorative bowl. 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. Yield: 8 to 10 servings.
Recipe By : Taste Of Home
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