Raspberry Cream Trifle
Taste of Home
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"Here's a dessert that's delicious, simple and inviting," notes Donna Huitema from Whitby, Ontario. "You can vary the flavor by substituting strawberries or peaches (with preserves to match) for the raspberries."
SERVINGS: 14-16
CATEGORY: Dessert
METHOD:
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 can (14 ounces) sweetened condensed milk
- 1 cup cold water
- 1 teaspoon almond extract
- 1 package (3.4 ounces) instant vanilla pudding mix
- 2 cups heavy whipping cream, whipped
- 1 angel food cake (7 inches), cut into 1-inch cubes
- 2 tablespoons seedless raspberry jam
- 2 cups fresh raspberries
- Chocolate curls and fresh mint
Directions:
In a large mixing bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
Place half of the cake cubes in a 2-qt. glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint. Yield: 14-16 servings.