Thu, May 24 2012
Monica's Raspberry Trifle
Make a fancy and complicated looking dessert in no time!
Ingredients
1 angel food cake, sliced lengthwise in 3 equal pieces (you may substitute pound cake)
1 8 oz. jar raspberry preserves
1/4 C. cream sherry
2 C. custard or vanilla pudding
1 8 oz. carton whipped topping or you can make your own by whipping heavy cream
1/4 C. sliced almonds
Nutrition Information
Servings Per Recipe: 18
Amount Per Serving
Calories: 287
Total Fat: 19.5g
Cholesterol: 92mg
Sodium: 148mg
Total Carbs: 26.4g
Dietary Fiber: 1.7g
Protein: 3.5g
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Spread raspberry preserves on the topside of the bottom layer of the angel food cake. Place cake side down in a trifle bowl or other glass bowl. Sprinkle 1/3 of the sherry onto the cake, top with 1 C. of custard or pudding. Follow this with the middle portion of the cake. Place the top of the cake over the middle portion and sprinkle with remaining sherry, whipped topping and sliced almonds. Slice and serve.
The Skinny: We made this with low fat pudding and fat free whipped topping and it was just great.
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