Cranberry-Raspberry Trifle Squares

Enjoy this yummy trifle layered with pound cake and berries – a delicious dessert treat.

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  • prep time 25 min
  • total time 4 hr 25 min
  • ingredients 10
  • servings 10
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
8g,
8%
),
Cholesterol
60mg
60%;
Sodium
350mg
350%;
Total Carbohydrate
49g
49%
(Dietary Fiber
2g
2%
  Sugars
37g
37%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
20%;
Calcium
8%;
Iron
4%;
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.