Anita's Recipes

Anita's Recipes

Monday, October 14, 2013

Raspberry Custard Trifle

1 box white cake mix
1 carton (12 oz.) whipped topping, thawed (this is about 2 cups)
1 cup raspberry jam
1 - 1/2 cups raspberries
1 cup custard...

Bake the white cake according to package directions; Cool completely
Cut the cake into 1 inch squares
Cover the bottom with a layer of cake squares
Mix the raspberry jam and custard together
Use about ¾ cup of custard mixture and place small scoops randomly over the cake
Use about 1/3 of the raspberries sprinkled on the custard mixture
Cover the raspberries with about 1/3 of the whipped topping
Repeat the layer of cake, custard, raspberries and whipped topping
Do a third layer of cake. Then place the remaining whipped topping in scoops over the cake. Place a dollop of custard on the whipped topping. Sprinkle the remainder of raspberries on top of the Trifle
Refrigerate for 1 hour and enjoy.
Keep leftovers refrigerated

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