Easy Pudding Trifle
Recipe by Kathy Oaks
Serves 10
Easy Pudding Trifle
This recipe is from Kathy in the September 2012 issue of the DVO HomeCook'n Newsletter.
Prep time:
Cook time:
Yield: 1 Trifle Dish
Serving size: 10
Calories per serving: 149
Ingredients:
Cook time:
Yield: 1 Trifle Dish
Serving size: 10
Calories per serving: 149
1 package instant vanilla pudding
3 cups milk
2 cups strawberries
2 cups blueberries
2 cups raspberries
1 cup raspberry jam (or unset jello)
2 packages pound cake
1 package whipping cream
Directions:
Mix pudding and milk as directed but do not refrigerate.
Break cake into 1-2" pieces and sprinkle half of them into the bottom of a trifle dish or 3 quart glass bowl.
Heat Jam for 30 seconds in microwave and drizzle half over the cake pieces in the dish. Layer half of the berries and pudding on top, then repeat this whole process starting with the cake.
Top with cool whip or whip cream blended with strawberries powdered sugar and vanilla.
Break cake into 1-2" pieces and sprinkle half of them into the bottom of a trifle dish or 3 quart glass bowl.
Heat Jam for 30 seconds in microwave and drizzle half over the cake pieces in the dish. Layer half of the berries and pudding on top, then repeat this whole process starting with the cake.
Top with cool whip or whip cream blended with strawberries powdered sugar and vanilla.
Back to the September 2012 Newsletter
