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Raspberry/Strawberry Trifle

by on February 13, 2010 in Desserts February 13, 2010 Desserts
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Level: Easy

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Description

Mix of fresh and frozen berries with mascarpone/vanilla pudding and pound cake, topped with whipped cream. I served this for Christmas Eve dinner. As a guest said, it is nice to have fresh berries for Christmas.

This is an easier version of the “made from scratch” trifle, but still contains wholesome ingredients.

Ingredients

  • 2 packages Sara Lee Frozen Pound Cake (2 Loaves)
  • 1 package Vanilla Jello Cook And Serve Pudding (3 Ounce Box)
  • 8 ounces, weight Mascarpone Cheese
  • 2 packages Unsweetened Frozen Raspberries (12-16 Ounce Bag)
  • ⅓ cups Sugar
  • 1 pint Fresh Raspberries
  • 1 quart Fresh Strawberries
  • 1 can Reddi-Whip Whipped Cream, For Topping

Preparation

Thaw pound cakes. Slice pound cake. NOTE: The last time I made this I used one plain pound cake and one lemon poppy seed cake, because that was what was available. It was a really good substitute – a happy accident!

Prepare and cool pudding. When cool, combine with the marcarpone cheese.

Thaw frozen raspberries, and sweeten with 1/3 Cup sugar, or more or less to taste. NOTE: You could substitute other berries here for all or part. Frozen wild blueberries (the little ones) would be a good addition.

Rinse and drain the fresh raspberries. Wash, remove caps, and slice fresh strawberries. Reserve some to decorate the top.

In a large (4-quart) glass bowl, layer ingredients:

pound cake
pudding mixture
frozen berries
fresh berries

Make three or four layers, dependent on your ingredients and size of the bowl.

Top with Reddi-Whip and fresh raspberries and strawberries.

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