Easy Raspberry Trifle

Name: Easy Raspberry Trifle
Ingredients: 1 4.4-ounce package custard dessert mix (such as Jello- brand); 3/4 cup raspberry preserves; 2 10-ounce packages frozen raspberries in syrup, thawed, drained, 1/4 cup syrup reserved; 1 16-ounce frozen pound cake, thawed, crust trimmed, cut into 1/2-inch-thick slices; 3/4 cup cream Sherry; 1 1/4 cups chilled whipping cream

6 ingredients

15 steps

Ingredients

1 4.4-ounce package custard dessert mix (such as Jello- brand)
3/4 cup raspberry preserves
2 10-ounce packages frozen raspberries in syrup, thawed, drained, 1/4 cup syrup reserved
1 16-ounce frozen pound cake, thawed, crust trimmed, cut into 1/2-inch-thick slices
3/4 cup cream Sherry
1 1/4 cups chilled whipping cream

Directions

1

Prepare custard mix according to package instructions.
2

Place in freezer until cold, stirring often, about 15 minutes.
3

Mix preserves and 1/4 cup reserved raspberry syrup in small bowl.
4

Line bottom of 8-inch-diameter glass bowl that is 4 to 5 inches deep (about 15-cup capacity) with layer of cake, trimming to fit.
5

Brush 1/4 cup Sherry over.
6

Spread 1/4 cup preserve mixture over.
7

Reserve 12 raspberries.
8

Sprinkle 1/3 cup raspberries over preserves, then pour 1 cup custard over.
9

Repeat layering 2 more times.
10

Cover; chill 2 hours.
11

(Can be made 1 day ahead.
12

Keep chilled.)
13

Beat cream in large bowl until stiff peaks form.
14

Spoon cream onto trifle.
15

Garnish with 12 raspberries.