Cran-Raspberry Hazelnut Trifle

by the Editors of Publications International, Ltd.


Cran-Raspberry Hazelnut Trifle Photo
Cran-Raspberry Hazelnut Trifle
Prep Time: 20 minutes
Yield: Makes 8 servings
Ingredients:
2
cups hazelnut-flavored liquid dairy creamer

1
package (3.4 ounces) instant vanilla pudding and pie filling mix

1
package (about 11 ounces) frozen pound cake, thawed

1
can (21 ounces) raspberry pie filling

1
can (16 ounces) whole berry cranberry sauce

Whipped topping, fresh raspberries and fresh mint sprigs (optional)



 
Preparation:
1.
Combine dairy creamer and pudding mix in medium bowl; beat with wire whisk 1 to 2 minutes or until thickened.

2.
Cut pound cake into 3/4-inch cubes. Combine pie filling and cranberry sauce in medium bowl; blend well.

3.
Layer one third of cake cubes, one third of fruit sauce and one third of pudding mixture in 1-1/2- to 2-quart straight-sided glass serving bowl. Repeat layers twice. Cover; refrigerate until serving time. Garnish with whipped topping, fresh raspberries and fresh mint sprigs.


Serve It With Style Garnish trifle with whipped topping and fresh mint sprigs.

Nutritional Information:
Serving Size:
Protein 2 g
Fiber 1 g
Carbohydrate 82 g
Total Fat 12 g
Calories 428
Sodium 254 mg
Dietary Exchange:
Fat 1
Fruit 3
Starch 2


This recipe appears in: Trifles & Parfaits

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