Raspberry Chocolate Cream Trifle

By jane mcmillan
April 27, 2011
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Author Notes: This recipe is just like me sweet, multilayered, quick to get ready and has some hootch in it lol
I came up with this because my sweetie wanted something chocolate, and I wanted something with raspberries in it. I asked him what he wanted, and thougnt well why not do BOTH?
Hence a beautiful looking dessert that satisfied both of us.
jane mcmillan

Serves: 12 or more

  • 32 ounces (two 16 oz) chocolate cream cakes from bakery, that is a choc cake with a light glaze on it, or make your own choc cake
  • 14 ounces can sweetened condensed milk
  • 1 cup cold water
  • 1 teaspoon almond extract
  • 3.4 ounces package instant vanilla pudding
  • 4 ounces frozen non dairy topping, thawed
  • 6 tablespoons raspberry liquer
  • 8 ounces raspberry preserves
  • 3 pints fresh raspberries
  • 2 sprigs mint for garnish
  1. In a large bowl, beat the milk, water, and extract until blended.
  2. Add the vanilla pudding and wisk for 2 minutes.
  3. Let stand until soft set, about 2 min,
  4. Cover and chill until partially set.
  5. Fold in non dairy topping.
  6. Cut cake into 1 inch cubes, either the bakery ones, or your own chocolate cake.
  7. Put 1/2 cake in the bottom of a trifle bowl, and sprinkle with 3 tbs of the liquer.
  8. Top with 1/3 cream mixture
  9. Carefully spread preserves over cream layer.
  10. Sprinkle with 3/4 of the raspberries.
  11. Add the rest of the cake, sprinkle the remaining 3 tbs liquor, layer of whipped cream.
  12. Sprinkle the reserved berries on top for garnish, and then the mint.

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