Prep Time 40 min
Cook Time 15 Min
Servings 10 to 12
Difficulty Easy

Ingredients

  • 3 (3.4 oz.) pkgs. instant vanilla pudding mix, prepared according to package directions
  • 1 1/2 tsps. almond extract
  • 1/2 cup white grape juice
  • 1 (12 oz.) loaf pound cake
  • 1/2 cup Smucker's® Red Raspberry Preserves
  • 1/2 cup Smucker's® Seedless Black Raspberry Jam
  • 1 cup heavy cream
  • 1 tbsp. powdered sugar
  • 1 tsp. vanilla extract
  • 8 crisp almond macaroon cookies

Directions

  • Step 1

    PREPARE pudding mixes according to package directions. Blend in 1 teaspoon almond extract; set aside. Combine remaining 1/2 teaspoon extract with grape juice in small bowl; set aside.

  • Step 2

    SPREAD 1/4 of pound cake slices with raspberry preserves and 1/4 with blackberry jam; top each spread slice with unspread slice to form “sandwiches.” Cut sandwiches into 3/4-inch pieces. Reserve a few pieces for garnish; sprinkle remaining pieces with grape juice mixture.

  • Step 3

    SPOON 1/3 of pudding into 6-cup dessert dish or trifle bowl. Alternate raspberry and blackberry cake pieces in pattern on pudding, using half of pieces. Repeat layers; top with remaining pudding. Refrigerate several hours.

  • Step 4

    Shortly before serving: WHIP cream with powdered sugar and vanilla extract until soft peaks form. Sprinkle crushed macaroons around edge of dish. Pipe rosettes or spoon dollops of whipped cream on top of trifle; garnish with reserved cake pieces.

  • Step 5

    Add fresh berries between layers if desired.

Serving size
(1/10 of recipe)

  • Calories 360
  • Calories from Fat150g
  • Total Fat 17g
  • Saturated Fat 10g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 110mg
  • Sodium 290mg
  • Potassium 0mg
  • Total Carbohydrates 50g
  • Dietary Fiber 1g
  • Sugars 31g
  • Protein 3g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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