Mini Raspberry Trifle Recipes

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RASPBERRY TRIFLE



Raspberry Trifle image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Bonnie

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 4h20m

Yield 18

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g

RASPBERRY TRIFLE



Raspberry Trifle image

Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 10 servings.

Number Of Ingredients 5

1 package (16 ounces) pound cake, cut into 18 slices or 2 packages (3 ounces each) ladyfingers
2 packages (3.4 ounces each) instant vanilla pudding mix
1 jar (18 ounces) raspberry jam
1-1/2 pints fresh raspberries
Whipped cream and fresh raspberries, for garnish

Steps:

  • Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.

Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.

MINI RASPBERRY TRIFLE RECIPE



Mini Raspberry Trifle Recipe image

Enjoy the great taste and aesthetic of this Mini Raspberry Trifle Recipe. Bite into buttery pound cake and raspberry JELL-O®, dolloped with whipped topping for a heavenly mix of textures, flavors and mini goodness in this raspberry trifle recipe.

Provided by My Food and Family

Categories     Recipes

Time 2h10m

Yield 12 servings, 2 trifles each

Number Of Ingredients 7

2 cups boiling water
2 pkg. (3 oz. each) JELL-O Raspberry Flavor Gelatin
3 slices (3/4-inch thick each) prepared pound cake, cut into 24 cubes
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 cup thawed COOL WHIP Whipped Topping
1 tsp. lemon zest

Steps:

  • Place foil liners in 24 mini muffin cups. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Place 1 cake cube in each muffin cup; pour gelatin over cake to fill cup completely. Refrigerate 2 hours or until set.
  • Beat cream cheese in medium bowl with mixer until creamy. Gradually add sugar, beating until blended after each addition. Gently stir in COOL WHIP and lemon zest until blended.
  • Fill pastry bag fitted with star tip with cream cheese mixture. Pipe decorative dollop of cream cheese mixture on top of each trifle.

Nutrition Facts : Calories 200, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 45 mg, Sodium 150 mg, Carbohydrate 29 g, Fiber 0 g, Sugar 26 g, Protein 3 g

BLACKBERRY TRIFLE



Blackberry Trifle image

Light, and luscious, this attractive trifle from Arlyn Kramer of Dumas, Arkansas is an impressive way to use blackberries. Special enough for company, no one will guess how easy it is to put together with instant pudding and prepared pound cake.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 cups cold 1% milk
1 package (1 ounce) sugar-free instant vanilla pudding mix
1/2 cup reduced-fat sour cream
1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
1 loaf (13.6 ounces) reduced-fat pound cake, cubed
4 cups frozen or fresh unsweetened blackberries

Steps:

  • In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Add sour cream; mix well. Fold in whipped topping. In a 2-qt. trifle dish or deep glass bowl, layer half of the cake cubes, half of the berries and half of the pudding mixture. Repeat layers. Cover and refrigerate for 2-3 hours before serving.

Nutrition Facts :

MINI BERRY TRIFLES IN A JAR



Mini Berry Trifles in a Jar image

An easy dessert made by layering fresh berries with a creamy pudding mixture and angel food cake pieces in small jars for Mini Berry Trifles.

Provided by Reddi-wip

Categories     Trusted Brands: Recipes and Tips     Reddi-wip®

Time 2h30m

Yield 8

Number Of Ingredients 5

2 (6 ounce) containers raspberry nonfat yogurt
2 (3.25 ounce) cups Snack Pack® Vanilla Pudding
1 ½ cups Reddi-wip® Fat Free Dairy Whipped Topping
1 (9 inch) prepared angel food cake, cut into 1-inch pieces
4 cups assorted fresh berries (such as blueberries, raspberries and blackberries)

Steps:

  • Stir together yogurt and pudding in medium bowl until blended. Fold in Reddi-wip.
  • Place about 8 cake pieces each in 8 small jars or glasses. Top each with 2 tablespoons pudding mixture and 6 berries. Repeat cake and pudding mixture layers. Cover; refrigerate at least 2 hours.
  • Top with additional Reddi-wip and remaining berries just before serving.

Nutrition Facts : Calories 222.2 calories, Carbohydrate 48.2 g, Cholesterol 3.9 mg, Fat 2 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1 g, Sodium 380.7 mg, Sugar 16 g

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