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Raspberry Vanilla Trifle

 Raspberry Vanilla Trifle
When I was growing up, my English mother made this as the centerpiece at our traditional Christmas Day tea. Presented in a cut glass bowl, it's absolutely stunning.
10-12 ServingsPrep: 30 min. + chilling


  • 2 cups milk
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1/4 cup seedless raspberry jam
  • 1/4 cup orange juice
  • 10 soft macaroon cookies
  • 2 cups fresh or frozen unsweetened raspberries, thawed and drained
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/4 cup sliced almonds, toasted


  • In a small saucepan, combine milk and pudding mix. Cook and stir over
  • medium heat until mixture comes to a full boil. Cool. Cut cake into
  • 1-in. slices; spread with jam. Cut into 1-in. cubes. Place cubes jam
  • side up in a 3-qt. trifle or glass bowl. Drizzle with orange juice.
  • Place macaroons in a food processor, cover and pulse until coarse
  • crumbs form. Set aside 1/4 cup crumbs for garnish; sprinkle
  • remaining crumbs over cake cubes. Top with berries and pudding.
  • Cover and refrigerate overnight.
  • Just before serving, in a small bowl, beat cream until thickened.
  • Beat in confectioners' sugar until stiff peaks form. Spread over

2 of 2

Raspberry Vanilla Trifle (continued)

Directions (continued)

  • trifle. Sprinkle with almonds and reserved macaroon crumbs. Yield:
  • 10-12 servings.
Nutritional Facts: 1 serving equals 327 calories, 18 g fat (10 g saturated fat), 69 mg cholesterol, 163 mg sodium, 37 g carbohydrate, 3 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.