Real Recipes From Real Home Cooks ®

chocolate raspberry creme trifle

★★★★★ 2
a recipe by
Jane Whittaker
Massena (now in FL), NY

I was just notified that this took the grand prize of the online recipe club, Love of Foods, for their Mother's Day contest. I was in the mood to make a trifle, so I asked my sweetie if he wanted a raspberry trifle or a chocolate one. Then I thought well why not make both? 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.

Blue Ribbon Recipe

We love a trifle, and this chocolate raspberry cream trifle is as delicious as it is beautiful. There are layers and layers of yumminess with tart raspberries, sweet cream, and chocolate cake. It's rich, and a little will go a long way. This will easily feed a crowd and be a hit whenever served.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 10 to 12
prep time 25 Min
method Refrigerate/Freeze

Ingredients For chocolate raspberry creme trifle

  • 32 oz
    chocolate cream glazed cakes from bakery (two 16 oz) or bake your own chocolate cake in a 9x13 inch pan
  • 24 oz
    frozen raspberries (two 12 oz packages) drained well and maybe 2 - 3 Tbsp sugar sprinkled over the top
  • 6 oz
    fresh raspberries, for garnish
  • 1 can
    sweetened condensed milk (14 oz)
  • 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, if you warm in microwave it will spread easier

How To Make chocolate raspberry creme trifle

  • Milk, water, and extract in a bowl.
    In a large mixing bowl beat the milk, water, and extract until blended.
  • Pudding mix added to the milk.
    Add pudding mix and whisk for 2 minutes. Let stand for 2 minutes or until soft set.
  • Bowl covered to chill.
    Cover and chill until the mixture is partially set.
  • Folding in the whipped topping.
    Then fold in the frozen whipped topping.
  • Cake cut into pieces.
    Cut the cake into cubes.
  • Half the chocolate cake in a trifle dish.
    Place half of them in the bottom of a trifle bowl.
  • Topped with some of the pudding mix.
    Top with 1/3 the cream mixture.
  • Jam spread over the pudding.
    Carefully spread with jam.
  • A layer of raspberries added.
    Put one package of raspberries next.
  • Another layer of cake pieces added.
    Layer the rest of the cake cubes.
  • Another layer of pudding and raspberries added.
    Then 1/3 cream mixture and then the remaining raspberries.
  • Remaining cream mixture on top.
    Then top with the cream mixture.
  • Fresh raspberries added for garnish.
    Sprinkle fresh raspberries over the top for garnish.