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    Raspberry Trifle


    Source of Recipe


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    Raspberry Trifle

    1 package (16-ounces) pound cake, cut into 18 slices or 2 packages (3 ounces each) ladyfingers
    2 packages (3.4-ounces each) instant vanilla pudding mix
    1 jar (18-ounces) raspberry jam
    1-1/2 pints fresh raspberries
    Whipped cream and fresh raspberries for garnish

    Arrange one-third of sliced cake on the bottom of trifle dish or large decorative bowl. Prepare pudding mix according to package directions. Place one-third more cake pieces around the inside of bowl, using half of pudding to hold them in place.

    Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.

    Yield: 8-10 servings
 

 

 

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