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Full Online Book HomeLearning KitchenDesserts - Raspberry Chocolate Trifle
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Desserts - Raspberry Chocolate Trifle Post by :virtualprofit Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2314

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Desserts - Raspberry Chocolate Trifle

1 pkg (3.9 oz) instant chocolate pudding mix
2 c cold milk
1 loaf (10 3/4 oz) frozen pound cake, thawed
2 c fresh OR frozen raspberries, thawed
1 c raspberry preserves
Whipped topping

Mix pudding and milk according to package directions. Chill. Cut pound cake into 1 in cubes.

Place half in a 2 quart glass bowl. Gently stir together raspberries and preserves. Spoon half of this mixture over cake. Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer remaining berries and pudding.
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Desserts - Razzleberry Trifle Desserts - Razzleberry Trifle

Desserts - Razzleberry Trifle
2 1/2 cups sliced fresh strawberries 1 cup fresh or frozen raspberries (thawed) 2 T sugar 1 pkg. regular or instant vanilla pudding mix (6 serving size) 3 cups skim milk 10 sliced (1/2 inch each) fat free pound cake 1/4 cup low sugar raspberry jam Topping: 3/4 cup light whipped topping 3/4 nonfat vanilla yogurt Combine strawberries, raspberries and sugar in a medium size bowl, and stir to mix well. Set the mixture aside 20 minutes to let juices develop. Prepare the pudding with the skim milk according to

Desserts - Trifle -  Raspberry-peach Trifle Desserts - Trifle - Raspberry-peach Trifle

Desserts - Trifle -  Raspberry-peach Trifle
9-inch sponge cake layer 3/4 cup dry sherry 2 packages frozen raspberries 2 packages frozen peaches Chilled custard sauce 2 egg whites 1 cup heavy cream 1 tablespoon sugar 1/2 cup toasted slivered almonds Thaw and drain fruit. Slice sponge cake into three thin layers. Place one layer in the bottom of a serving bowl. It should be flat-bottomed and about 10 inches across and five inches deep. If you have one of glass, use it because the layers of the trifle look very pretty. Sprinkle the cake layer with one-quarter cup sherry. Spread about 1 third of the