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Raspberry Almond Trifle Recipe

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This recipe for Raspberry Almond Trifle, by , is from The Clausing Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Clausing
Added: Monday, February 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-14 oz can sweetened condensed milk, chilled
1 angel food cake (7 in.) cut into 1 inch cubes
1 c. cold water
2 TB. seedless rasberry jam
1 tsp. almond extract
2 c. fresh rasberries
1 sm. pkg. instant vanilla pudding
chocolate curls and fresh mint
2 c. heavy whipping cream, whipped

Directions:
Directions:
In large mixing bowl beat milk, water and extract until blended. add pudding mix. whisk for 2 minutes. Let stand for 2 minutes (soft set). Cover and chill mixture until partially set. Fold in whipping cream. Layer in a 2 quart serving dish: 1/2 cake cubes.Top with 1/2 of cream mixture. Carefully spread with 1/2 of the jam (heat a little to make it spread easier). Sprinkle with 1 c. raspberries. Layer the rest in the same order and garnish with chocolate curls and mint.

Number Of Servings:
Number Of Servings:
14-16
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I used a store bought angel food cake and it tasted just fine and made it a really easy pretty dessert. Especially pretty in a trifle bowl!

 

 

 

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