Cranberry-Raspberry Trifle Squares

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

–

Save & Share

Servings 10

false

( 0 ) Ratings

0 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

9bf547f0-e73b-4f13-99f3-2c83f3d5be10

ingredients 10
Prep Time 25 min
Total Time 4 hr 25 min

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

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.