Raspberry trifle

Yield: 10 servings

Measure Ingredient
1 pack Pound cake -- 16 oz cut 18
\N \N Slices
\N \N Or 2 package ladyfinger -- 3
\N ounce Each
2 packs Vanilla pudding -- instant 3
4 ounces Each
1 \N Jar raspberry jam -- 18 oz
\N \N Or 1 1/2 pints fresh
\N \N Raspberies
\N \N Whipping cream and fresh
\N \N Raspberries -- for garnish

Arange one-third of sliced cake on 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 to 10 servings.

Recipe By : Taste Of Home

Similar recipes