Chocolate Raspberry Creme Trifle

Jane Whittaker

By
@janenov46

I was just notified that this took grand prize of on line recipe club, Love of Foods, for their Mothers Day contest.
I was in the mood to make a trifle and so I asked my sweetie if he wanted a raspberry trifle or a chocolate one. Then I thought well why not make both, and this is what I came up with.
This is not so much baking as assembling, and is very easy, yet makes a spectacular presentation.
A little raspberry liquor or kirsch sprinkled on the cake layers is very nice indeed, but optional.


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Comments:

Serves:

10 to 12

Prep:

25 Min

Method:

Refrigerate/Freeze

Ingredients

32 oz
two 16 oz chocolate cream glazed cakes from bakery, or bake your own chocolate cake in a 9x13 inch pan
24 oz
two 12 oz packages frozen raspberries, drained well, and maybe 2 to 3 tablespoons sugar sprinkled over the top
6 oz
fresh raspberries for garnish
14 oz
can sweetened condensed milk
1 c
cold water
1 tsp
almond extract
3.4 oz
package instant vanilla pudding
2 c
frozen whipped topping, thawed
6 oz
raspberry jam, it you warm in microwave it will spread easier

Directions Step-By-Step

1
In a large mixing bowl beat the milk, water and extract until blended.
2
Add pudding mix and whisk for 2 minutes. Let stand for 2 minutes or until soft set.
3
Cover and chill until mixture is partially set.
Then fold in the frozen whipped topping.
4
Cut the cake into cubes, and place half of them in the bottom of a trifle bowl.
5
Top with 1/3 the cream mixture.
6
Carefully spread with jam.
7
Put one package of raspberries next.
8
Layer the rest of the cake cubes, then 1/3 cream mixture, then remaining raspberries, and then top with cream mixture.
9
Sprinkle fresh raspberries over the top for garnish

About this Recipe

Course/Dish: Cakes, Puddings, Chocolate
Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Quick & Easy