Raspberry Chocolate Trifle Recipe

5 1 2
Raspberry Chocolate Trifle Recipe
Raspberry Chocolate Trifle Recipe photo by Taste of Home
Publisher Photo

Raspberry Chocolate Trifle Recipe

Read Reviews
5 1 2
Publisher Photo
"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
Recommended: Top 10 Trifle Recipes
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
4-6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

1/2 cup: 493 calories, 14g fat (8g saturated fat), 84mg cholesterol, 497mg sodium, 88g carbohydrate (65g sugars, 4g fiber), 7g protein.

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRaspberry Chocolate Trifle

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
kblackbird User ID: 1427193 214139
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."

Loading Image