Thursday, February 26, 2009

Raspberry Trifle


4 (10 oz) pkgs. frozen raspberries with juice (must use boxed raspberries)
1/4 cup corn starch
1/2 tsp. almond extract
1 can sweetened condensed milk (14 oz.)
1 cup cold water
1 (3 1/2 oz.) pkg. instant vanilla pudding
2 cups heavy whipping cream
3 Tbsp. sugar
1 (10 oz) pkg. frozen butter pound cake (I couldn't find frozen butter pound cake, so I used angel food cake. It might have gotten soggier than pound cake would have, but I thought it was still yummy!)
Diluted orange juice

*Thaw raspberries in hot water, and then drain juice into sauce pan.
*Add corn starch and almond flavoring to saucepan, stirring constantly until thick.
*Place mixture into bowl and chill for 5 min., then fold raspberries into sauce and chill again.
*In another bowl, blend condensed milk, pudding and water, then chill for 5 min.
*In another small bowl, add sugar and cream and whip until blended, then add to pudding mixture and place back into refrigerator.
*Cut pound cake into cubes and put half on bottom of large bowl and sprinkle with orange juice.
*Place half of raspberry mixture on top of pound cake then place half of pudding mixture on top of that.
*Repeat with remaining pound cake and mixtures.

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