12/19/18 Holiday Trifle
Recipe Courtesy of Cindy Schumacher
4 cups milk
2 packages instant vanilla pudding mix
1 loaf frozen pound cake, thawed
¼ cup seedless raspberry jam
¼ cup orange juice
1 brownie mix prepared according to package
4 cups fresh or frozen unsweetened raspberries drained
1 cup heavy whipping cream
2 Tbsp. confectioners’ sugar
¼ cup sliced almonds, toasted
Prepare pudding according to package with the 4 cups milk. Set aside.
Prepare brownies according to package, cool, and cut into cubes.
Slice pound cake into 1 inch slices and spread with raspberry jam. Place jam side up in bottom of glass bowl. Drizzle with orange juice.
Put two cups pudding on top of pound cake, followed by 2 cups of the raspberries.
Cover with a layer of brownie cubes, then the rest of the pudding, and the rest of the raspberries. Whip cream and add confectioners’ sugar. Spread on top and sprinkle with almonds. Chill until serving.