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