Raspberry Trifle
Ingredients:- 1 package Sara LeeŽ Family Size Pound Cake (in the freezer section)
- 1 small jar raspberry jam
- 3 8 oz bags frozen raspberries, thawed
- 1 large box Jell-OŽ Brand instant vanilla pudding, prepared as directed
- 1 1/2 pints heavy cream, whipped
- rum (optional)
Slice pound cake into 1/2 inch slices, sprinkle each slice with rum, if desired, then spread jam over each piece as well. Place a single layer of cake in a trifle bowl or large glass bowl. Spread with a layer of pudding, followed by a layer of raspberries, and finally a layer of whipped cream. Repeat layers until you reach the top of the bowl or run out of ingredients, ending with whipped cream. Garnish with a few raspberries and a sprig of mint, if desired. Feeds around 30 Variation: Strawberry TrifleSubstitute strawberries for the raspberries, strawberry jam for the raspberry jam, and Angel Food cake for the pound cake. For a low-fat variation, also substitute low-fat or non-fat whipped topping for whipped cream and use skim milk when preparing the pudding. To make a suggestion, fill out our feedback form. | 
