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Coconut Raspberry Trifle

Raspberry Zingers cut into quarters and layered with instant French vanilla pudding and fresh raspberries make a tasty and fun trifle—perfect for potlucks;Taste of Home Test Kitchen
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    12 servings


  • 4 cups cold milk
  • 2 packages (3.4 ounces each) instant French vanilla pudding mix
  • 1 package (18 ounces) individual raspberry cream-filled cakes
  • 3 cups fresh raspberries
  • 2 cups whipped topping


  • In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Cut each cake into quarters.
  • Line bottom of a 3-1/2-qt. glass bowl with half of the cake pieces. Top with half of the pudding and 1 cup raspberries; repeat layers. Refrigerate until serving.
  • Just before serving, spread with whipped topping; sprinkle with remaining raspberries.
Editor’s Note: This recipe was tested with Dolly Madison brand Zingers.
Nutrition Facts
1 cup: 310 calories, 10g fat (5g saturated fat), 18mg cholesterol, 420mg sodium, 52g carbohydrate (44g sugars, 2g fiber), 4g protein.

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