|
|
Recipe: Raspberry Cream Trifle
|
|
Ingredients
|
| Qty. |
Unit |
Ingredient |
| 14 |
oz |
sweetened condensed milk |
| 1 |
c |
cold water |
| 1 |
tsp |
almond extract |
| 3 2/5 |
oz |
instant vanilla pudding mix |
| 2 |
c |
heavy whipping cream, whipped |
| 1 |
ea |
7-inch angel food cake, cut into 1-inch cubes |
| 2 |
TBSP |
seedless raspberry jam |
| 2 |
c |
fresh raspberries |
|
Instructions
|
1) In a large mixing bowl, beat milk, water, and extract until blended.
2) Add pudding mix; whisk for 2 minutes.
3) Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set.
4) Fold in the whipped cream.
5) place half of the cake cubes in a 2-quart glass serving bowl. Top with half of the cream mixture.
6) Carefully spread with jam. Sprinkle with 1-cup raspberries.
7) Layer with remaining cake cubes, cream mixture, and raspberries.
8) Garnish with chocolate curls and mint leaves.
|
|
Source
|
|
Taste of Home Feb/March 2005
|
|
|