Raspberry Trifle – a delicious recipe with cake, vanilla pudding, milk, raspberry preserves, fresh raspberries, almonds. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cut cake into 1 inch cubes.
2
Prepare pudding according to directions on package.
3
Fold half of the Cool Whip into the pudding.
4
Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
5
Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
6
Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
7
Top with remaining cake cubes and whipped topping.
8
Cover and refrigerate at least 3 hours.
9
Sprinkle with almonds before serving.
10
*Youmay have a variation of this using omit raspberry preserves and raspberries.
11
add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.
196
kcal
Calories
4
g
Fat
8
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 angel food cake, 1 package instant vanilla pudding, milk, 1 (4 ounce) container Cool Whip, and more.
Yes, Raspberry Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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