Recipe
Dessert
Berry Comforting Trifle
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 10
| Quantity | Ingredient | Add |
|---|---|---|
| 3 (3.4 oz each) pkg instant vanilla pudding | ||
| 6 c. skim milk | ||
| 1 tsp. almond extract | ||
| 1 (12 oz) loaf pound cake, cut into 1/2-inch slices | ||
| ½ c. Smucker's red raspberry preserves | ||
| ½ c. Smucker's blackberry preserves | ||
| 1 (8 oz) container whipped topping, thawed | ||
| 8 crisp almond macaroon cookies, crushed | ||
| 1 (96 oz) container fresh raspberries |
Directions
- Prepare pudding according to package directions. Blend in almond extract.
- Spread 1/4 of pound cake slices with raspberry preserves and 1/4 with blackberry preserves. Top each slice with the remaining slices to form sandwiches.
- Cut sandwiches into 3/4-inch wide pieces. Reserve a few to garnish on top of trifle.
- To assemble trifle, spoon 1/3 of pudding into trifle bowl. Alternate raspberry and blackberry cake pieces in pattern on pudding, using half of the pieces. Repeat layers. Top with remaining pudding. Chill several hours.
- Before serving, top with dollops of whipped topping. Sprinkle crushed macaroons around edge of dish. Garnish with fresh raspberries and reserved cake pieces.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 20mg
- Sodium: 590mg
- Total Carbohydrates: 80g
- Protein: 6g
Daily Values
0%
Vitamin A 2%
0%
Vitamin C 8%
0%
Iron 4%
0%
Calcium 10%