Tuesday, August 19, 2008

Raspberry Cream Trifle

This is one of my very favorite recipies of all time!! I always get requests for this recipie everytime I make for an occasion. It's easy and SOOOOO delicious. The girls fight to lick the bowl- it's a physical fight too.

1 Angel Food Cake bar (the rectangle kind, not round)
1 can sweetened condensed milk, chilled
1 cup cold water
1 tsp almond extract
1 small box instant vanilla pudding
2 cups heavy whipping cream, whipped
1 package frozen raspberries, thawed and drained
~1/4 cup raspberry jam (you can really use however much you want

Cut the angel food cake bar into small cubes
Combine the milk, water, and extract together and mix well. Add the pudding, mix and set in fridge until soft set. Fold in whipped whipping cream. Layer cake cubes, cream, little more than half of the raspberries, and jam. Layer cake, cream and rest of raspberries.

This is best fresh. It doesn't keep well for very long because the cake cubes can get pretty soggy. We like to eat the leftovers for breakfast- just so it doesn't go bad (he he he).

Hope you like it as much as we do


Tuesdee said...


This was amazing!!! I took your advise to and had it for breakfast the next day. The girls thought it was Christmas.

Kassi even loved it and she doesn't like ANY dessert!!

This is a keeper for sure!!

THANK YOU!!!!!!!!!

jes said...

Yep! This one is an ALL TIME FAVORITE! I've stole from your cook book!

Troy said...


In a pinch, I used lemon pudding with this recipe. I used vanilla instead of almond flavoring. It was also divine.

Thanks for your recipes.