Raspberry Chocolate Trifle Recipe
Raspberry Chocolate Trifle Recipe photo by Taste of Home

Raspberry Chocolate Trifle Recipe

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"Elegant but easy" perfectly describes this rich and creamy trifle. Prepared pound cake, frozen berries and instant pudding combine to create one mouthwatering masterpiece that is great for both weekday dinners or special—occasion suppers.—Taste of Home Test Kitchen
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4-6 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4-6 servings


  • 2 cups cold milk
  • 1 package (3.9 ounces) instant chocolate pudding mix
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 2 cups fresh or frozen raspberries, thawed
  • 1 cup raspberry preserves
  • Whipped topping
  • Additional raspberries, optional

Nutritional Facts

1 serving (1/2 cup) equals 493 calories, 14 g fat (8 g saturated fat), 84 mg cholesterol, 497 mg sodium, 88 g carbohydrate, 4 g fiber, 7 g protein.


  1. Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake.
  2. Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired. Yield: 4-6 servings.
Originally published as Raspberry Chocolate Trifle in Taste of Home Meals in Minutes Calendar Annual 1997, p1

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Reviewed Dec. 6, 2014

"I adapted this recipe, replacing pound cake with chocolate cake and mixing melba sauce (found in the ice cream topping section of the store) in with the jelly instead of the raspberries. I used individual dessert dishes instead of a trifle dish, adding about 6 fresh raspberries per dish."

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