- 1 can (14 ounces) sweetened condensed milk
- 1 cup cold water
- 1 teaspoon 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Raspberry Cream Trifle
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"I make it for our church fellowship dinners everyone loves it there is never any left over."
"this is the best Trifle I have ever tasted."
"I took this to a girls night and it was an instant hit. A decadent dessert worthy of sharing."
"Do you sweeten the whipped cream while whipping?"
"I'am known for this Trifle, it's been a hit on the 4thof July, Chistmas and New Year's. I've also been ask by other's for their special occasions. I love it."