Raspberry Chocolate Trifle

"Elegant but easy" perfectly describes this rich and creamy trifle. Prepared pound cake, frozen berries and instant pudding combine to create one mouth-watering masterpiece that is great for both weekday dinners or special-occasion suppers.

Yield

4 to 6 servings

Ingredients

2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (10.75 ounce) loaf frozen pound cake, thawed
2 cups fresh or frozen raspberries, thawed
1 cup raspberry preserves
whipped topping
additional raspberries, optional

Directions

Mix milk and pudding according to package directions; chill. Cut cake into 1-inch cubes; place half in a 2-quart glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake.

Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired.

Estimated Time

Preparation Time: 15 minutes + chilling

Storage

Store in refrigerator.

Nutritional Information

1 serving (1/2 cup) equals 493 calories, 14 g fat (8 g saturated fat), 84 mg cholesterol, 497 mg sodium, 88 g carbohydrate, 4 g fiber, 7 g protein.

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