Tuesday, April 06, 2010

Raspberry Trifle

1 (16 oz) pound cake, cut into 18 slices, or 2 pkgs (3 oz) ladyfingers
2 pkgs (3.4 oz each) instant vanilla pudding mix, prepared according to directions
1 jar (18 oz) raspberry jam
1 1/2 pints fresh strawberries or raspberries
whipped cream and fresh raspberries for garnish

Arrange one-third of the sliced cake or ladyfingers in the bottom of a trifle dish or large decorative bowl (glass is best so you can see the layers). Place another third of the cake pieces around the inside of the bowl, using half the pudding to hold it in place. Gently stir together jam and berries. Spoon half over the pudding in the dish. Cover with remaining cake pieces. Layer remaining pudding and jam mixture. Chill. Garnish with whipped cream and berries.

Serves 8-10

No comments: