Cran-Raspberry Hazelnut Trifle
Prep Time 20 minutes
Makes 8 servings
|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)|
- Combine dairy creamer and pudding mix in medium bowl; beat with wire whisk 1 to 2 minutes or until thickened.
- Cut pound cake into 3/4-inch cubes. Combine pie filling and cranberry sauce in medium bowl; blend well.
- 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.
|Total Fat||12 g|
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