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Raspberry Trifle


  • 1 (16 ounce) pound cake, cut into 18 slices or 2 (3 ounce) packages ladyfingers
  • 2 small boxes instant vanilla pudding mix
  • 1 (18 ounce) jar raspberry jam
  • 1 1/2 pints fresh raspberries
  • Whipped cream (for garnish)
  • Fresh raspberries (for garnish)


  1. Arrange one-third of sliced cake on the bottom of a trifle dish or large decorative bowl.
  2. Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place.
  3. Gently stir together jam and raspberries; spoon half over pudding.
  4. Cover with remaining cake pieces.
  5. Layer remaining pudding and raspberry mixture.
  6. Chill.
  7. Garnish with whipped cream and fresh raspberries.

Yield: 8 to 10 servings

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