Raspberry Cream Trifle

Here's a dessert that's delicious, simple and inviting. You can vary the flavor by substituting strawberries or peaches (with preserves to match) for the raspberries.


14 to 16 servings


1 (14 ounce) can sweetened condensed milk
1 cup cold water
1 teaspoon almond extract
1 (3.4 ounce) package instant vanilla pudding mix
2 cups heavy whipping cream, whipped
1 (8 to 10 ounces) prepared angel food cake, cut into 1-inch cubes
2 tablespoons seedless raspberry jam
2 cups fresh raspberries
chocolate curls and fresh mint


In a large bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.

Place half of the cake cubes in a 2-quart glass serving bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.

Estimated Time

Preparation/Total Time: 30 minutes


Store in refrigerator.

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