Just felt like sharing a recipe for an easy-to make dessert that you can serve at this time of year.
It makes for a beautiful presentation and an extra-yummy treat!
RASPBERRY TRIFLE
Ingredients:
1 white cake baked in 2 round pans, as per pkg. directions
1 pkg. vanilla instant pudding, prepared as per pkg. directions
500 ml 35% cream, whipped
2 c. raspberries, fresh or frozen
Directions:
Slice each round cake in half to make 4 cake layers
Place first cake layer on bottom of trifle bowl
Cover with 1/2 of the pudding
Sprinkle with 1/2 c. raspberries
Place next cake layer, cover with 1/2 the whipped cream
Sprinkle with 1/2 c. raspberries
Repeat the above steps, finishing off with your last sprinkling of raspberries arranged neatly or in a pattern over the top layer of whipped cream
Cover with plastic wrap & refrigerate until ready-to-serve.
Enjoy!
Tanya
