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

Calories 428
Total Fat 12 g
Carbohydrate 82 g
Fiber 1 g
Protein 2 g
Sodium 254 mg

Dietary Exchange

Starch 2
Fruit 3
Fat 1

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