Cranberry-Raspberry Trifle Squares

(1)
  1 reviews
  • 25|min prep time
  • 4|hr|25|min total time
  • 10 ingredients
  • 10 servings

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

Directions

  1. 1 Drain raspberries on several layers of paper towels. Set aside.
  2. 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. 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. 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. 5 To serve, cut into squares. Garnish each serving with 2 raspberries and 1 mint sprig. Store in refrigerator.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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