Raspberry Cream Trifle Recipe

Raspberry Cream Trifle Recipe photo by 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."

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Raspberry Cream Trifle Recipe

Prep/Total Time: 30 min.

Yield: 14-16 Servings

30 30

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 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes
2 tablespoons seedless raspberry jam
2 cups fresh raspberries
Chocolate curls and fresh mint

Directions

In a large 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.

Originally published as Raspberry Cream Trifle in Taste of Home February/March 2005, p4