Raspberry Trifle (Easy)

Ingredients:
  • 1 4.4-ounce package vanilla pudding (such as Jell-o brand)

  • 3/4 C raspberry preserves
  • 2 10-ounce packages frozen raspberries in syrup, thawed, drained, 1/4 cup syrup reserved
  • 1 16-ounce frozen pound cake, thawed, crust trimmed, cut into 1/2-inch-thick slices

  • 2 C fat-free cool whip
Instructions:

Prepare custard mix according to package instructions. Place in fridge until cold, about 30 minutes.

Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit. Spread 1/4 cup preserve mixture over. Reserve 12 raspberries. Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup pudding over. Repeat layering 2 more times. Cover; chill 2 hours. (Can be made 1 day ahead. Keep chilled.)

Spoon cool whip onto trifle. Garnish with 12 raspberries.

Date Added:January 01, 2002
Classification:Desserts
Source:Mine
Meal:Dinner
Course:Dessert
Preparations:

Assemble, Stovetop

Notes:

5 Points Each; 57 Points Total