Raspberry Cream Trifle

Indulge in the luscious layers of this Raspberry Cream Trifle, a showstopping dessert that combines the bright tang of fresh raspberries with the creamy decadence of homemade whipped cream and velvety vanilla pudding. Perfectly bite-sized cubes of buttery pound cake soak up the sweet and flavorful raspberry preserves, while optional almond extract adds a subtle aromatic twist. The best part? This no-bake recipe comes together in just 20 minutes, making it a breeze for parties, holidays, or weeknight treats. Serve it chilled in a stunning glass trifle dish or individual cups to highlight its vibrant layers, and watch it steal the spotlight as an irresistible centerpiece.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 8

Ingredients

• 1 loaf Pound cake
• 3 cups Fresh raspberries
• 1 cup Raspberry preserves
• 2 cups Heavy cream
• 2 tablespoons Granulated sugar
• 1 teaspoon Vanilla extract
• 2 cups Milk
• 1 box (3.4 oz) Vanilla pudding mix (instant)
• 0.5 teaspoon Almond extract (optional)

Directions

Step 1

Slice the pound cake into 1-inch cubes and set aside.

Step 2

Prepare the vanilla pudding by whisking the pudding mix and 2 cups of milk together in a bowl. Let it set for 5 minutes until thickened. Stir in the almond extract if using.

Step 3

In a large mixing bowl, beat the heavy cream, granulated sugar, and vanilla extract together with a hand mixer on medium-high speed until stiff peaks form. This creates homemade whipped cream.

Step 4

In a small mixing bowl, mix the raspberry preserves with 1/4 cup of fresh raspberries. Gently mash them with the back of a spoon to combine.

Step 5

Begin assembling the trifle in a large glass trifle dish or individual serving glasses. Start with a layer of pound cake cubes at the bottom.

Step 6

Spread a layer of the raspberry preserve mixture over the cake cubes. Follow with a layer of vanilla pudding, spreading it evenly.

Step 7

Add a layer of fresh raspberries, followed by a layer of whipped cream.

Step 8

Repeat the layers (pound cake, raspberry preserves, pudding, raspberries, whipped cream) until the dish is full, finishing with whipped cream on the top.

Step 9

Garnish the top with a few fresh raspberries and optionally a drizzle of raspberry preserves for decoration.

Step 10

Refrigerate the trifle for at least 2 hours to allow the flavors to meld together before serving.

Nutrition Facts

Serving size	2218.1 grams (2218.1g)

Amount per serving	% Daily Value*
Calories	4812

Total Fat 236.40g	303%
Saturated Fat 123.90g	620%
Polyunsaturated Fat 15.90g
Cholesterol 823mg	274%
Sodium 3346mg	145%
Total Carbohydrate 594.60g	216%
Dietary Fiber 42.90g	153%
Total Sugars 438.50g
Protein 43.40g	87%

Vitamin D 360IU	1799%
Calcium 916mg	70%
Iron 10mg	54%
Potassium 1995mg	42%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 3.7%

Carbs: 50.8%