Cran-raspberry Hazelnut Trifle |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is so simple and easy to throw together. But they'll think you slaved for hours to make this elegant looking dessert. Ingredients:
2 cups hazlenut-flavored liquid dairy creamer |
1 package (3.4 oz ) instant vanilla pudding and pie filling mix |
1 package ( about 11 oz ) frozen pound cake, thawed |
1 can (21oz) raspberry pie filling |
1 can (16oz) whole berry cranberry sauce |
Directions:
1. Combine dairy creamer and pudding mix in a medium bowl; bat with wire whisk 1 to 2 minutes or until thickened.
2. Cut pound cake into 3/4-inch cubes.
3. Combine pie filing and cranberry sauce in a medium bowl; blend well.
4. Layer 1/3 of cake, 1/4 of fruit sauce and 1/3 of pudding mixture in a 11/2 to 2 quart straight-sided glass serving bowl. Repeat layers twice.
5. Cover; refrigerate until serving time
6. Garnish trifle with whipped topping, fresh raspberries (optional) and fresh mint sprigs.
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