Easy Raspberry Trifle


  • 1 ¼ cups whipping cream
  • 2 10-ounce packages frozen raspberries in syrup
  • 1 16-ounce frozen pound cake
  • 1 4.4-ounce package custard dessert mix(such as Jello- brand)
  • ¾ cup raspberry preserves
  • ¾ cup cream Sherry

Prepare custard mix according to package instructions. Place in freezer until cold, stirring often, about 15 minutes. Mix preserves and 1/4 cup reserved raspberry syrup in small bowl. Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, ...

View full recipe at Epicurious


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