Raspberry English Trifle

This English trifle is made with pound cake, raspberry jam, pudding and whipping cream and finally topped off with slivered almonds and maraschino cherries.

Yield

8 to 10 servings

Ingredients

1 prepared loaf pound cake or 1 package (10 3/4 ounces) frozen pound
cake, thawed
1/4 to 1/2 cup raspberry jam
1 package (3 to 3-1/2 ounces) regular or instant vanilla pudding mix
2 1/2 cups milk
1 cup chilled heavy whipping cream
3 tablespoons confectioners' (powdered) sugar
slivered almonds
maraschino cherries, halved

Directions

Slice pound cake in half horizontally. Spread with jam and replace top of cake. Slice cake into nine pieces. Line the sides and fill the center of a 2-quart glass serving bowl with cake pieces. Prepare pudding with milk. Cool if necessary. Pour over cake. Chill.

Beat cream and sugar until stiff; spread over cake and pudding. Chill at least 4 hours. Garnish with almonds and cherries.

Estimated Time

Preparation Time: 30 minutes
Chill Time: 4 hours

Storage

Store in refrigerator.

Nutritional Information

1 serving (1 cup) equals 294 calories, 16 g fat (10 g saturated fat), 84 mg cholesterol, 202 mg sodium, 34 g carbohydrate, trace fiber, 4 g protein.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map