Raspberry Cream Trifle

Name: Raspberry Cream Trifle
Prep time: 30 min
Total time: 30 min
Yield: 14-16 servings.
Ingredients: 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

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 14-16 servings.

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

Ingredients

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

Directions

1. 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.
2. 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.

Nutrition Facts

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