Tony2 posted 5-4-98
Raspberry Chocolate Trifle
1 pkg (3.9 oz) instant chocolate pudding mix
2 c cold milk
1 loaf (10 3/4 oz) frozen pound cake, thawed
2 c fresh OR frozen raspberries, thawed
1 c raspberry preserves
Mix pudding and milk according to package directions. Chill. Cut pound cake into 1 in cubes.
Place half in a 2 quart glass bowl. Gently stir together raspberries and preserves. Spoon half of this mixture over cake. Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer remaining berries and pudding.
Chill until ready to serve. Garnish with whipped topping and more raspberries. Yield: 4-6 servings.
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