Best Vanilla Raspberry Trifle Recipes

VANILLA RASPBERRY TRIFLE

Vanilla Raspberry Trifle image

My mom used to make this traditional dessert every year at Christmas time. Its very simple to make and yummy. I have made a few changes to it due in large to a lack of birds custard mix.

Provided by chefbrown

Categories Desserts Specialty Dessert Recipes Trifle Recipes

Time 1h30m

Yield 10

Number Of Ingredients 8

Ingredients

2 (3 ounce) packages ladyfingers
½ cup rum, or to taste
1 pint raspberries
4 cups cold milk
2 (3.5 ounce) packages instant vanilla pudding mix
1 orange, zested
1 pint heavy whipping cream
1 (2.25 ounce) package slivered almonds

Steps:

Line the bottom of a deep glass dish with 1/2 the ladyfingers. Pour 1/2 the rum over ladyfingers; top with 1/2 the raspberries.
Beat cold milk, pudding mix, and orange zest together in a bowl using an electric mixer until smooth, about 2 minutes. Spoon 1/2 the pudding over raspberry layer. Arrange the remaining lady fingers atop pudding layer and around sides of bowl. Pour remaining rum over ladyfingers; top with remaining raspberries and pudding. Refrigerate trifle for flavors to set, about 1 hour.
Beat heavy cream in a bowl using an electric mixer on medium-low speed until fluffy. Spoon whipped cream over trifle and sprinkle with almonds.

Nutrition Facts : Calories 426.3 calories, Carbohydrate 39.1 g, Cholesterol 110.1 mg, Fat 24.6 g, Fiber 3 g, Protein 7.6 g, SaturatedFat 13 g, Sodium 366.1 mg, Sugar 21 g

RASPBERRY VANILLA TRIFLE

Raspberry Vanilla Trifle image

When I was growing up, my English mother made this as the centerpiece at our traditional Christmas Day tea. Presented in a cut glass bowl, it's absolutely stunning.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 10-12 servings.

Number Of Ingredients 10

Ingredients

2 cups milk
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 loaf (10-3/4 ounces) frozen pound cake, thawed
1/4 cup seedless raspberry jam
1/4 cup orange juice
10 soft macaroon cookies
2 cups fresh or frozen unsweetened raspberries, thawed and drained
1 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/4 cup sliced almonds, toasted

Steps:

In a small saucepan, combine milk and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool. Cut cake into 1-in. slices; spread with jam. Cut into 1-in. cubes. Place cubes jam side up in a 3-qt. trifle or glass bowl. Drizzle with orange juice. , Place macaroons in a food processor, cover and pulse until coarse crumbs form. Set aside 1/4 cup crumbs for garnish; sprinkle remaining crumbs over cake cubes. Top with berries and pudding. Cover and refrigerate overnight., Just before serving, in a small bowl, beat cream until thickened. Beat in confectioners' sugar until stiff peaks form. Spread over trifle. Sprinkle with almonds and reserved macaroon crumbs.

Nutrition Facts : Calories 327 calories, Fat 18g fat (10g saturated fat), Cholesterol 69mg cholesterol, Sodium 163mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 3g fiber), Protein 5g protein.

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