Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. Marcy Cella
This recipe is:
Originally published as Raspberry Trifle in
Taste of Home
April/May 1993, p33
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Reviewed on Nov. 27, 2011 by kiltyone
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