Raspberry Cream Trifle
Ingredients
- 1 (14 ounce) can sweetened condensed milk, chilled ⓘ
- 1 cup cold water ⓘ
- 1 teaspoon almond extract
- 1 (3 1/2 ounce) package vanilla instant pudding mix ⓘ
- 2 cups heavy whipping cream, whipped
- 1 (7 inch) angel food cake, cut into 1 inch pieces ⓘ
- 2 tablespoons seedless raspberry jam ⓘ
- 2 cups fresh raspberries ⓘ
- chocolate curls ⓘ
- of fresh mint
Instructions
- In a large mixing bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
- Place half of the cake cubes in a 2 quart glass trifle bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.
Nutrition & Diet Analysis (per serving)
415
kcal
21% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).