COCONUT RASPBERRY TRIFLE

Coconut Raspberry Trifle image

Raspberry Zingers cut into quarters and layered with instant French vanilla pudding and fresh raspberries make a tasty and fun trifle-perfect for potlucks;Taste of Home Test Kitchen

Provided by Taste of Home

Time 15m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

4 cups cold milk
2 packages (3.4 ounces each) instant French vanilla pudding mix
1 package (18 ounces) individual raspberry cream-filled cakes
3 cups fresh raspberries
2 cups whipped topping

Steps:

In a large bowl, whisk milk and pudding mixes 2 minutes. Let stand 2 minutes or until soft-set. Cut each cake into quarters., Line bottom of a 3-1/2-qt. glass bowl with half of the cake pieces. Top with half of the pudding and 1 cup raspberries; repeat layers. Refrigerate until serving., Just before serving, spread with whipped topping; sprinkle with remaining raspberries.

Nutrition Facts : Calories 310 calories, Fat 10g fat (5g saturated fat), Cholesterol 18mg cholesterol, Sodium 420mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 2g fiber), Protein 4g protein.