Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. —Marcy Cella L'Anse, Michigan
Ingredients
- 1 package (16 ounces) pound cake, cut into 18 slices
- 4 cups cold milk
- 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 additional fresh raspberries
Directions
- Arrange six slices of cake in the bottom of a trifle dish or large decorative bowl, cutting as need to fit.
- In a large bowl, whisk milk and pudding mix for 2 minutes; let stand for 2 minutes or until soft set. Cut 6 slices of pound cake in half; place pieces around 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 six slices of cake. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and additional fresh raspberries.
