White Chocolate Raspberry Trifle
This White Chocolate Raspberry Trifle has layers of cake, pudding and raspberry cream. Tastes of Lizzy T
Servings: 14
Ingredients
- 2 packages white chocolate pudding 3.56 ounces each
- 4 cups milk
- 1 9x13 white cake baked
- 3 cups raspberries
- 20 oz whipped topping {or stabilized whipped cream} divided
- 1 cup raspberry preserves divided
Instructions
- Prepare the pudding according to package directions (add the 2 dry pudding mixes to 4 cups of milk and whisk until smooth). Place in the refrigerator to set.
- Cut the cake into cubes. Place a layer of cake cubes in the bottom of a trifle bowl.
- Spoon 1/2 of the white chocolate pudding on top of the cake.
- In a small bowl, combine 16 ounces of Cool Whip and 1/2 cup raspberry jam. Fold together until the mixture is completely combined.
- Spoon 1/2 of the creamy raspberry mixture on top of the pudding.
- Place 1/2 the raspberries in the trifle bowl next.
- Repeat layers: cake, pudding and raspberry cream.
- Finish the trifle by spreading the remaining 4 ounces of Cool Whip on top of the trifle.
- Arrange the remaining raspberries on top to decorate.
- Cover and refrigerate the trifle until serving.
Notes
If your trifle bowl is bigger, you can make more layers. You can also make individual servings using glasses or mason jars. Layer as described above.