Raspberry Vanilla Trifle Recipe

Raspberry Vanilla Trifle Recipe photo by Taste of Home

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When I was growing up, my English mother made this as the centerpiece at our traditional Christmas Day tea. Presented in a cut glass bowl, it's absolutely stunning.

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Raspberry Vanilla Trifle Recipe

Prep: 30 min. + chilling

Yield: 10-12 Servings

20 10 30

Ingredients

2 cups milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/4 cup seedless raspberry jam
1/4 cup orange juice
10 soft macaroon cookies
2 cups fresh or frozen unsweetened raspberries, thawed and drained
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/4 cup sliced almonds, toasted

Directions

In a small saucepan, combine milk and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool. Cut cake into 1-in. slices; spread with jam. Cut into 1-in. cubes. Place cubes jam side up in a 3-qt. trifle or glass bowl. Drizzle with orange juice.
Place macaroons in a food processor, cover and pulse until coarse crumbs form. Set aside 1/4 cup crumbs for garnish; sprinkle remaining crumbs over cake cubes. Top with berries and pudding. Cover and refrigerate overnight.
Just before serving, in a small bowl, beat cream until thickened. Beat in confectioners' sugar until stiff peaks form. Spread over trifle. Sprinkle with almonds and reserved macaroon crumbs. Yield: 10-12 servings.

Nutritional Facts 1 serving equals 327 calories, 18 g fat (10 g saturated fat), 69 mg cholesterol, 163 mg sodium, 37 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Raspberry Vanilla Trifle in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p95