Recipe for cooking vanilla raspberry trifle

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Vanilla Raspberry Trifle

2 (3 to 3 5/8 ounce) boxes vanilla pudding and pie filling mix
4 1/2 tsp. vanilla extract or flavoring, divided
4 slices Pound Cake, cut 1/2-in. thick
1/3 c. red raspberry preserves or jam
1/3 c. crushed almond or coconut macaroons
1 (10 ounce) pkg. frozen raspberries, defrosted
1 c. heavy cream

Prepare both pkg. of pudding mix as label directs; cool slightly.

Stir in 2 tsp. of the vanilla extract or flavoring. Place clear plastic wrap or waxed paper on the surface of the pudding. Cool.

Meanwhile, spread one side of the Pound Cake with preserves. Arrange preserves side up in a 2-qt. glass serving dish. Sprinkle with crushed macaroons. Reserve a few whole raspberries for garnish; gently stir 1 tsp. of the vanilla extract or flavoring into the remaining raspberries. Spoon over crumbs. Pour cooled custard over berries and refrigerate until thoroughly chilled.

Combine cream with remaining 1 1/2 tsp. vanilla extract or flavoring. Whip until stiff; spread half over the custard. Garnish with remaining whipped cream and reserved raspberries. Chill thoroughly.

Yield: 10 to 12 servings.

Strawberry preserves and frozen strawberries may be substituted for the raspberries.