Tuesday, July 12, 2011

Mom's Raspberry Trifle

Raspberries are in season right now, so it's a great time for this dessert... which tastes as good as it looks.  If you make it, I recommend using a trifle bowl or large clear glass bowl for presentation.  You'll want to be able to see the pretty red and white layers...  

1 can sweetened condensed milk (chilled)
1 c. cold water
1 tsp. vanilla
1 (3.5 oz) pkg. instant vanilla pudding
2 c. heavy whipping cream

1 Angel Food cake, cut in 1" cubes

2 Tbsp. seedless raspberry jam
2 c. fresh raspberries

Optional garnish: chocolate curls or mint leaves

In a large bowl blend together milk, water, and vanilla.  Add pudding mix and whisk 2 minutes.  Let stand 2 minutes.  Cover and chill until mixture is set.  Whip the heavy whipping cream on medium until soft peaks form.  Fold in to the chilled mixture.  Place 1/2 cake cubes in serving bowl.  Top with 1/2 cream mixture.  Carefully spread jam.  Sprinkle 1 cup raspberries over jam.  Repeat layers, with raspberries finishing on top.  Cover and refrigerate until ready to serve.  Enjoy!

"And the fruits will outdo what the flowers have promised."        
~ Francois de Malherbe

1 comment:

  1. Look at those gorgeous raspberries! What a pretty trifle :) I wanted to invite you over to my cookbook giveaway that is going on right now until July 16th. Stop on by to enter! Hope you are having a great week :)



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