Ingredients

  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1 package (16 ounces) pound cake, cut into 18 slices or 2 packages (3 ounces each) ladyfingers
  • 1-1/2 pints fresh raspberries
  • 1 jar (18 ounces) raspberry jam
  • Whipped cream and fresh raspberries, for garnish

Ready In 20 Minutes

Servings: 10

Cooking Instructions

Step 1

  • Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl.
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Step 2

  • Prepare pudding according to package directions.

Step 3

  • Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place.
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Step 4

  • Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces.
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Step 5

  • Layer remaining pudding and raspberry mixture. Chill.
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Step 6

  • Garnish with whipped cream and fresh raspberries.
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