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Raspberry Trifle


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!



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


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.



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