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Raspberry Trifle

Another wonderful trifle, this is sweet and refreshing. This is a smaller version than the Strawberry-Peach Trifle.

1 8-1/2 x 4-1/2 loaf pound cake, cut into 1 pieces
1 package (3-1/8 ounce) vanilla pudding & pie filling mix (regular, not instant
2 cups milk

1/3 cup orange juice
1 cup raspberry preserves

1 cup chilled whipping cream
cup sugar
teaspoon pure vanilla

cup toasted slivered almonds

Prepare pudding according to package directions; let cool. Arrange half the pieces of cake in a two-quart glass serving bowl (trifle bowl or other decorative glass bowl). Sprinkle with half the orange juice. Spoon half the preserves over cake pieces, spread with 1 cup of the pudding. Repeat layers with remaining cake, juice, preserves and pudding. Cover, refrigerate at least four hours.

Beat whipping cream, sugar and vanilla in chilled bowl until stiff; spread over trifle. Sprinkle with almonds, garnish with whole raspberries.

Makes 8-10- servings.