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

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.