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  • 1 pound cake -- (16 0z), cut into 18 slices or 2 pkgs of ladyfingers
  • 2 packages instant vanilla pudding and pie filling -- (3.4 oz)
  • 1 jar raspberry jam
  • 1 1/2 pints fresh raspberries
  • Whipped cream
  • fresh raspberries


  • Arrange one thir of sliced cake in the bottom of a trifle dish.
  • Prepare pudding according to package directions. Place one thirdd 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.

Categories: Dessert  Mousse  Pudding 
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