Mini Raspberry Trifle Recipes

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

Ingredients

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

Ingredients

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

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