Raspberry Trifle


What is with all of the recipes for main dishes lately?? It has been a while since I’ve posted a really good dessert recipe. That is just so not like me. All is not right with the world. Let’s fix that. Here’s a recipe for a dessert that is so easy but looks so fancy. I like to either make it in a large glass dish or mini trifle dishes. Either way, you can’t go wrong. The cream/pudding mixture is so delicious when paired with raspberries. There. Now all is right with the world.


1 can (14 ounces) sweetened condensed milk, chilled

1 cup cold water

1/2 teaspoon almond extract

1 package (3.4 ounces) instant vanilla pudding mix

2 cups heavy whipping cream, whipped

1 angel food cake* (7 inches) cut in 1-inch cubes

2 tablespoons seedless raspberry jam

2 cups fresh raspberries


Beat milk, water, and extract until well-blended. Add pudding mix. Blend well. Cover and chill until mixture is partially set. Fold in the whipping cream. Place half of the cake cubes in a 2-qt. glass serving 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. Chill until ready to serve.


*I like to make the angel food cake from a mix. Bake according to package directions in two 9-inch loaf pans. Bake for 30 minutes on middle rack in center of oven.

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