Wednesday, October 9, 2013

Raspberry Cream Trifle

 This easy trifle is a favorite that I have made many, many times!

People LOVE the almond flavored pudding layer, and an empty bowl always comes home with me. That's why I always reserve some for Brent before I take it anywhere. It's his favorite dessert, and I would be in big trouble if he didn't get any!

I have made it with strawberries, and that's good too, but raspberries are our favorite. If it's around the 4th, you can add layers of blueberries too. It's so pretty!

Another bonus is that you can make it with fat free ingredients, and it's a nice light dessert.

You can't go wrong with this recipe, which ever way you choose to make it!

Raspberry Cream Trifle

1 angel food cake, torn into pieces
1 package frozen raspberries,thawed( I drain them and use just a bit of the juice)
2 c. heavy cream,whipped (can use cool whip)
1 small box instant vanilla pudding
1 tsp. almond extract
1 c. cold water
1 can sweetened condensed milk

Beat the milk, water, and almond flavoring. Add pudding and mix well. Let stand 2 minutes or until soft set. Fold in whipped cream.

Layer in bowl:
cake cubes
pudding mixture

You can add some cream on top for garnish. Chill at least 4 hours before serving.

Print Friendly and PDF


Anonymous said...

This looks amazing!

Anonymous said...

wooow. id maked that