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Cran-Raspberry Hazelnut Trifle


Cran-Raspberry Hazelnut Trifle

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

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

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