MINI RASPBERRY TRIFLE RECIPE

Mini Raspberry Trifle Recipe image

Enjoy the great taste and aesthetic of this Mini Raspberry Trifle Recipe. Bite into buttery pound cake and raspberry JELL-O®, dolloped with whipped topping for a heavenly mix of textures, flavors and mini goodness in this raspberry trifle recipe.

Provided by My Food and Family

Categories Recipes

Time 2h10m

Yield 12 servings, 2 trifles each

Number Of Ingredients 7

Previous Next

Ingredients

2 cups boiling water
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
3 slices (3/4-inch thick each) prepared pound cake, cut into 24 cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 cup thawed COOL WHIP Whipped Topping
1 tsp. lemon zest

Steps:

Place foil liners in 24 mini muffin cups. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.
Beat cream cheese in medium bowl with mixer until creamy. Gradually add sugar, beating until blended after each addition. Gently stir in COOL WHIP and lemon zest until blended.
Fill pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 26 g, Protein 3 g