This Raspberry Trifle is out of this world! Layers of pound cake, whipped cream, pudding and raspberries. . . it’s phenomenal. You will WOW anyone who tastes it!
Tomorrow is Christmas . . . holy cow! How in the world did that happen?
This year has come and gone way too fast . . . I really wish life would SLOW down!
I have a definite winner to share with you today. This Raspberry Trifle is probably THE best trifle I have ever had. I am not kidding, it will blow you away! I got the recipe from my dear friend Pat. She is a fabulous cook and always has the best recipes. You will think you have died and gone to heaven when you taste this. Your taste buds will be smiling!
The sweetened condensed milk just takes this over the top. The flavor combination of the raspberries and the vanilla pudding layer paired with the pound cake and whipped cream make this dessert out of this world.
It’s also so dang pretty to look at.
I had a dinner party at my house on Friday night and I made this for dessert. It was so fun to watch everyone eat it. . . They they were oooooing and awwwwing with every bite. After everyone left our house, I told my husband I just needed one more little taste of the trifle. I got it out of the fridge and between me, my husband and my son Zach, we managed to finish it off. We didn’t mean to, but none of us could stop eating it.
I’m making it again for our Christmas Eve dinner tonight and I can’t wait to have it again.
I want to wish you all a Merry Christmas. I hope you enjoy this season with your loved ones.
- 4 pkgs (10 oz) frozen, sweetened raspberries, thawed
- 4 tsp. cornstarch
- 1 can sweetened condensed milk
- 1 cup cold water
- 1 small pkg. instant vanilla pudding
- 1 pint heavy cream, whipped
- 1/4 cup fresh orange juice
- 2 small pound cakes (about 10–12 oz. each)
- 1/2 cups sliced almonds (optional)
- Pour raspberries into a strainer or colander and save all the juice.
- Set raspberries aside and put raspberry juice into a small saucepan pan. Add cornstarch and bring to a boil, stir until thickened. Remove from heat and set in fridge to cool.
- Whip together sweetened condensed milk, pudding and cold water. Fold in 2 cups of the whipped cream. Set aside.
- Slice pound cake into cubes. (I used about 1 1/2 of the two pound cakes. Layer the bottom of the trifle with half the pound cake.
- Sprinkle pound cake cubes with 1/2 the orange juice, next drizzle half the raspberry juice, followed by half the raspberries.
- Spread half the pudding mixture over the raspberries and then repeat layers one more time.
- To the remaining whipped cream, add 1 tsp vanilla and a couple tablespoons powdered sugar. Spread over trifle.
- Sprinkle slice almonds on top if desired.
- If you can’t find the sweetened frozen raspberries, you can just buy the unsweetened ones and put them in a bowl to thaw and just sprinkle some sugar on them to sweeten them up. Also, the recipe called for just one pound cake but I didn’t think it was enough so I bought two and ended up using about 1 1/2. The frozen Sara Lee ones were a little pricey I thought, especially for how small they are so I ended up buying mine from Walmart’s bakery and they were really good.
- Category: Desserts
Recipe source: My sweet friend Pat Mehler