Cran-Raspberry Hazelnut Trifle
Browse the article 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:
| 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