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Raspberry Trifle Recipe
Raspberry Trifle Recipe photo by Taste of Home

Raspberry Trifle Recipe

Publisher Photo
Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. —Marcy Cella L'Anse, Michigan
TOTAL TIME: Prep: 25 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 8-10 servings

Ingredients

  • 1 package (16 ounces) pound cake, cut into 18 slices or 2 packages (3 ounces each) ladyfingers
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 jar (18 ounces) raspberry jam
  • 1-1/2 pints fresh raspberries
  • Whipped cream and fresh raspberries, for garnish

Directions

  1. Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl.
  2. Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place.
  3. Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries. Yield: 8-10 servings.
Originally published as Raspberry Trifle in Taste of Home April/May 1993, p33

Reviews for Raspberry Trifle

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Mar. 17, 2014

Toasted the pound cake and sandwiched two thin slices together with raspberry jam. Also used mixed berries to give it a bit more color. Frozen berries work well too in the winter time.

MY REVIEW
Reviewed Jun. 29, 2013

I have made this recipe on several occasions and we all love it. Once I couldn't find raspberries and substituted strawberries. Once I put blueberries in it with the raspberries for the fourth.

MY REVIEW
Reviewed Nov. 27, 2011

no flavour

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