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Raspberry Vanilla Trifle

When I was growing up, my English mother made this as the centerpiece at our traditional Christmas Day tea. Presented in a cut glass bowl, it's absolutely stunning.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    10-12 servings


  • 2 cups milk
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 loaf (10-3/4 ounces) frozen pound cake, thawed
  • 1/4 cup seedless raspberry jam
  • 1/4 cup orange juice
  • 10 soft macaroon cookies
  • 2 cups fresh or frozen unsweetened raspberries, thawed and drained
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/4 cup sliced almonds, toasted


  • In a small saucepan, combine milk and pudding mix. Cook and stir over medium heat until mixture comes to a full boil. Cool. Cut cake into 1-in. slices; spread with jam. Cut into 1-in. cubes. Place cubes jam side up in a 3-qt. trifle or glass bowl. Drizzle with orange juice.
  • Place macaroons in a food processor, cover and pulse until coarse crumbs form. Set aside 1/4 cup crumbs for garnish; sprinkle remaining crumbs over cake cubes. Top with berries and pudding. Cover and refrigerate overnight.
  • Just before serving, in a small bowl, beat cream until thickened. Beat in confectioners' sugar until stiff peaks form. Spread over trifle. Sprinkle with almonds and reserved macaroon crumbs.
Nutrition Facts
1 each: 327 calories, 18g fat (10g saturated fat), 69mg cholesterol, 163mg sodium, 37g carbohydrate (27g sugars, 3g fiber), 5g protein.

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