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Raspberry Trifle with White Chocolate Custard Recipe

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This recipe for Raspberry Trifle with White Chocolate Custard is from St. Mary's Church, 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 (16 oz.) frozen Sara Lee Pound Cake
2 T. sherry
1 pkg. (4 serving size) white chocolate (or french vanilla) instant pudding mix
2 c. cold milk
1 c. red raspberry preserves or jam
1 pint red raspberries (save ½ c. to garnish top)
Sliced fresh peaches
1 pint blueberries
3 kiwis, peeled and sliced
2 c. heavy cream, whipped
Blanched slivered almonds (optional)
Directions:
Directions:
Thaw cake and trim off browned bottom, edges and top. Discard trimmings. Slice trimmed cake into 8 to 10 slices, then cut into 1" cubes. Place in large mixing bowl and sprinkle with sherry. Set aside.

Prepare pudding according to package and set aside.

Pour raspberry preserves into microwavable bowl. Microwave on high about 1 - 1½ minutes until preserves can be stirred into a sauce.

Layer cake cubes, raspberry sauce, pudding and fruit in large glass serving bowl. Can be layered twice. Top with whipped cream, almonds and remaining raspberries.

Trifle may be served immediately; however, flavors will develop and be more pronounced if dessert is prepared at least 2 hours before serving.

 

 

 

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