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Raspberry Cream Trifle

 Raspberry Cream Trifle
Here's a dessert that's delicious, simple and inviting. You can vary the flavor by substituting strawberries or peaches (with preserves to match) for the raspberries. —Donna Huitema, Whitby, Ontario
14-16 ServingsPrep/Total Time: 30 min.


  • 1 can (14 ounces) sweetened condensed milk
  • 1 cup cold water
  • 1 teaspoon McCormick® Pure 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


  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.