Raspberry Trifle Recipe

3.5 4 5
Raspberry Trifle Recipe
Raspberry Trifle Recipe photo by Taste of Home
Publisher Photo

Raspberry Trifle Recipe

Read Reviews
3.5 4 5
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
Recommended: Top 10 Trifle Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 25 min. + chilling

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

Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. 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. 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

  • 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
  1. Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. 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. 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

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Reviews forRaspberry Trifle

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NH-rescue User ID: 4255840 216221
Reviewed Dec. 28, 2014

"Trifles are easy desserts that look fabulous. Try using a layer of the raspberry jam inside the

trifle instead of just on the top. Can also substitute white or yellow cake pieces for pound cake."

MY REVIEW
heyboo21 User ID: 6762151 1796
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
JamminJewels User ID: 6867367 6340
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
kiltyone User ID: 1148967 4599
Reviewed Nov. 27, 2011

"no flavour"

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