Recipe courtesy of Smucker's
Recipe courtesy of Smucker's
Watch how to make this recipe.
Elegant Berry Trifle
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- Total: 55 min
- Prep: 40 min
- Cook: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 498
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 2 g
- Sugar
- 69 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 519 mg
- Total: 55 min
- Prep: 40 min
- Cook: 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 498
- Total Fat
- 15 g
- Saturated Fat
- 9 g
- Carbohydrates
- 88 g
- Dietary Fiber
- 2 g
- Sugar
- 69 g
- Protein
- 3 g
- Cholesterol
- 46 mg
- Sodium
- 519 mg
Ingredients
Directions
- PREPARE pudding mixes according to package directions. Blend in 1 teaspoon almond extract; set aside. Combine remaining 1/2 teaspoon extract with grape juice in small bowl; set aside.
- SPREAD 1/4 of pound cake slices with raspberry preserves and 1/4 with blackberry jam; top each spread slice with unspread slice to form "sandwiches." Cut sandwiches into 3/4-inch pieces. Reserve a few pieces for garnish; sprinkle remaining pieces with grape juice mixture.
- SPOON 1/3 of pudding into 6-cup dessert dish or trifle bowl. Alternate raspberry and blackberry cake pieces in pattern on pudding, using half of pieces. Repeat layers; top with remaining pudding. Refrigerate several hours.
- Shortly before serving: WHIP cream with powdered sugar and vanilla extract until soft peaks form. Sprinkle crushed macaroons around edge of dish. Pipe rosettes or spoon dollops of whipped cream on top of trifle; garnish with reserved cake pieces.
Cook’s Note
Add fresh berries between layers if desired.
