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Cranberry-Raspberry Trifle Squares

(1)
  1 reviews
  • 25 min prep time
  • 4 hr 25 min total time
  • 10 ingredients
  • 10 servings
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Enjoy this yummy trifle layered with pound cake and berries – a delicious dessert treat.

Base

1
(12-oz.) pkg. frozen raspberries, thawed
1
(10.75-oz.) frozen pound cake
6
tablespoons frozen raspberry-cranberry juice concentrate, thawed

Filling

1
(5.1-oz.) pkg. instant vanilla pudding and pie filling mix
2
cups milk
3/4
cup purchased eggnog

Topping

1
cup whipping cream
1
tablespoon sugar

Garnish

20
fresh raspberries
10
tiny mint sprigs

Steps

  • 1 Drain raspberries on several layers of paper towels. Set aside.
  • 2 Cut pound cake crosswise into 10 slices. Arrange in 2 rows in ungreased 12x8-inch (2-quart) baking dish. Spoon juice concentrate over cake; top with drained raspberries.
  • 3 In medium bowl, combine pudding mix, milk and eggnog; mix at low speed 2 minutes. Pour over raspberries. Let stand 5 minutes to set.
  • 4 Meanwhile, in small bowl combine whipping cream and 1 tablespoon sugar; beat until soft peaks form. Do not overbeat. Carefully spread over pudding.Cover; refrigerate four hours or overnight.
  • 5 To serve, cut into squares. Garnish each serving with 2 raspberries and 1 mint sprig. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
% Daily Value
Total Fat
16g
25%
Saturated Fat
8g
40%
Cholesterol
60mg
20%
Sodium
350mg
15%
Total Carbohydrate
49g
16%
Dietary Fiber
2g
8%
Protein
3g
3%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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