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Chocolate Raspberry Trifles

(1 Votes)
Updated May 17, 2018
Chocolate Raspberry Trifle
SERVES
4
CHILL TIME
2 Hr

Trifles are always sinfully rich, and our Chocolate Raspberry Trifles live up to their decadent name. This easy trifle recipe is made with store-bought shortcuts which will still result in a homemade dessert you can be proud of.

What You'll Need

  • 1 (16-ounce) chocolate pound cake, cut into 1-inch cubes
  • 1/4 cup raspberry liqueur (optional)
  • 1 (4-serving size) package instant vanilla pudding and pie filling, prepared according to package directions
  • 1 (6-ounce) container fresh raspberries, with a few reserved for garnish
  • 1 cup frozen whipped topping, thawed

What to Do

  1. Evenly divide half the cake cubes in four dessert or martini glasses and drizzle with liqueur, if desired. Spoon the vanilla pudding over the cake then top with raspberries. Place remaining cake cubes over raspberries and top with whipped topping. Garnish with reserved raspberries.
     
  2. Cover and chill for at least 2 hours before serving.
     

Notes

Hosting an Oscar Party or any other type of party? Make a Dessert Buffet!

Easy Raspberry Recipes: 14 All-Star Raspberry Desserts

 


If you loved this simple raspberry recipe, be sure to check out our collection of Easy Raspberry Recipes: 14 All-Star Raspberry Desserts.

 

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What do you think? I think there are no true trifle recipes on this site! The true english trifle recipe is below and this is the true english trifle recipe! 1 (9 inch) sponge cake, cut in cubes 1 cup seedless raspberry jam 8 ounces fresh raspberries 10 fluid ounces heavy cream 3 egg yolks 3 tablespoons white sugar 10 fluid ounces heavy cream 2 ounces sliced almonds Directions 1. Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. 2. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. 3. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. 4. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

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