Cranberry-Raspberry Trifle Squares

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

  • 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
  • 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
    (
    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.
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