14 oz can sweetened condenesed milk
1 cup cold water
1 teaspoon almond extract
3.4 oz size instant vanilla pudding
4 oz heavy whipping cream, or use cool whip
32 oz (two 16 0z)chocolate cream cakes from bakery, or make your own chocolate cake
6 tablespoons raspberry liquor
6 ounces raspberry preserves
3 pints fresh raspberries
2 sprigs fresh mint for garnish
In a large bowl beat the water, milk and extract until blended
Add pudding mix, wisk for 2 minutes.
Let stand until soft set, about 2 minutes.
Cover, chill until micture is partially set.
Whip cream, and fold into the pudding mixture.
Cut the cake into 1 inch cubes.
Place half the cake into a trifle bowl,
Sprinkle with 3 tbs raspberry liquor.
Carefully spread preserves over.
Top with half the whipped cream mixture.
Sprinkle with 3/4 of the berries.
Layer the remaining cake, the remaining raspberry liquor, cream, then sprinkle with remaining raspberries and mint for garnish.
| Yield: | 12 servings | |
| Prep Time: | 0 hr 20 mins | |
| Cook Time: | 0 hr 0 mins | |
| Ready In: | 0 hr 0 mins | |
| Category: | Desserts | |
| Main Ingredient: | Chocolate | |
| Cooking Method: | No Cook |
|
| Nationality: | United States | |
| Recipe Tags: | chocoolate cake | raspberries |
Chef's Note & Story
This is one of those things,asked Mom would she like chocolate or raspberry trifle for Mothers day. She thought for a min and said why not have both!
Another addition to my chocolate based favorites...
that looks so yummy
This is absolutely delicious! I like mine heavy on the cream.
Nice, Auntie Jane! :)