Trifle-In-A-Glass

1. 1

   Gently wash and drain fresh berries, set aside.

2. 2

   In food processor or blender, process thawed raspberries until smooth, about 10 seconds.

3. 3

   Strain, if desired, using fine sieve to remove seeds, stir in sugar, set aside.

4. 4

   Cover bottom of each dessert glass with about 1 1/2 tablespoons raspberry puree.

5. 5

   Add angel food cake cubes and fill glasses to half full.

6. 6

   Sprinkle with cream sherry.

7. 7

   Drizzle an additional 3 to 4 tablespoons raspberry puree over cake in each glass.

8. 8

   Fill the glasses with fresh berries.

9. 9

   Top with whipped topping and sprinkle with gingersnaps.

* Per serving · 4 servings · Values may vary.

No additional tips available.