Raspberry trifle recipe

November 10, 7:56 AMRaleigh Cooking ExaminerDeanna Polito-Laughinghouse

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If you make this trifle in a clear glass serving bowl (or trifle bowl) you will see that the layers will look very bright and pretty. The red, yellow and white colors are great for any Holiday or gathering!

Cranberry Raspberry Trifle

• 1 frozen pound cake, cut into cues
• 4 tbsp cranberry juice
• 1-2 packages of frozen raspberries
• 2 tbsp sugar
• 1 pkg. vanilla pudding, instant (prepared according to box directions)
• 1 tub whipped topping, thawed

In a large bowl, place ½ of cubed cake into the bottom.

Drizzle with 2 tbsp of juice.

Top with ½ raspberries.

Sprinkle 1 tbsp sugar over berries.

Spread ½ prepared pudding over sugared berries.

Spread ½ whipped topping over pudding.

Repeat layers.

Refrigerate at least 4 hours, over night is best.

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