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Raspberry Trifle Recipe

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This recipe for Raspberry Trifle is from Recipes to Remember, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3 c. half-and-half
1/2 c. no-pulp orange juice
3 egg yolks, beaten
3 tbsp. butter
1 tbsp. vanilla
1 plain angel food cake
1/2 c. raspberry preserves
1 pkg (12 oz.) frozen raspberries, thawed
1 c. whipping cream
2 tbsp. sugar
2 tbsp. toasted slivered almonds

Directions:
Directions:
1. Mix 1/2 c. sugar, the cornstarch and salt in 3-qt. saucepan; gradually stir in half-and-half and orange juice. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minutes. Stir at least half of the hot mixture gradually into egg yolks. Blend into hot mixture in saucepan. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Cover and refrigerate at least 3 hours.

2. Tear angel food cake into bite-sized pieces; spread one side of each piece with raspberry preserves. Layer 1/2 of the cake pieces, half of the raspberries, and half of the pudding in a 2-qt. clear glass serving bowl; repeat. Cover and refrigerate.

3. Beat whipping cream and 2 tablespoons sugar in chilled bowl until stiff; spread over dessert. Sprinkle with almonds.

Toasted Slivered Almonds:
Heat oven to 350º. Place 2 tbsp. slivered almonds in shallow baking pan. Bake until light brown, about 5 minutes.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
4 hours

 

 

 

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