A luscious mixture of raspberries, pudding, whipped topping and shortbread cookies that blend together for a taste that is sweet, tart and buttery at the same time!
For a family on the go, Lemon Raspberry Trifle is a recipe that is good to keep handy for last minute get togethers, barbecues or potlucks. This dessert is so light and delicious there’s never any leftovers! The first time that I took this dessert to a potluck, there were so many other fancy looking desserts on the table I was afraid mine wouldn’t get eaten. Imagine my surprise when I came back to get my dish and it’s not only empty, but had been scraped clean!
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INGREDIENTS TO MAKE LEMON RASPBERRY TRIFLE
- Fresh Raspberries
- Seedless Raspberry Preserves
- Non-Dairy Whipped Topping
- Instant Lemon Pudding Mix
- Shortbread Cookies
HOW TO MAKE LEMON RASPBERRY TRIFLE
A trifle is one of the easiest desserts to make. It looks fancy…but takes only about 5 minutes to throw together.
- Gather the ingredients you are going to use. Grab a large bowl (clear glass if you have it).
- In a saucepan, heat up the raspberry preserves to just boiling. Add the raspberries, (reserving a few for garnish) reduce the heat and simmer for 2 – 3 minutes to soften the raspberries. Set aside to cool.
- Make the pudding according to the package directions.
- Start layering the ingredients in the bowl, about 1/2 of each ingredient starting with the cookies, then pudding, whipped topping and raspberry mixture. Break the cookies up to fit in the bowl, reserving a few to put on top for garnish.
- Top with reserved raspberries and cookies. Cover and refrigerate until serving.
MORE TRIFLE VARIATIONS
Talk about adaptive! Create any flavor variation you like by changing the fruit, pudding and cookies. Replace the cookies with ladyfingers or slices of pound cake! There are endless ways to make a trifle. The guys love Chocolate Brownie Trifle with brownies, real whipped cream and chocolate pudding. It lasts about 10 minutes in this house!
HOW LONG DOES TRIFLE LAST
Leftover trifle can be stored in the refrigerator for up to 3 days, loosely covered. After 3 days the cookie layers will be very soggy and the whipped topping and fruit may separate.
TRY OUT SOME OF MY OTHER POPULAR DESSERT RECIPES:
- Tall New York Cheesecake
- Apple Crisp
- Classic Carrot Cake
- Glazed Lemon Pound Cake
- Pumpkin Slab Pie
- Classic Carrot Cake
- Perfect Pound Cake
- Frozen Lemon Blueberry Cheesecake Pie
This super easy to make Lemon Raspberry Trifle is simple enough for everyday, and is a showstopping dessert for company!
- 1 Pint Raspberries
- 1 jar seedless raspberry preserves
- 1 tub non-dairy whipped topping
- 1 pkg instant lemon pudding (4 servings)
- 1–3/4 cups milk
- 1 12-16 ounce package of shortbread cookies
- In a small saucepan, heat the jar of raspberry preserves to just boiling. Turn heat to low, then add the pint of raspberries, reserving a few for garnish. Cook for 2-3 minutes on low heat just until the raspberries soften. Remove from heat and set aside to cool.
- In a small bowl, combine the pudding mix and milk. Stir until smooth and thickened. Set aside.
- In the bottom of a trifle dish or glass bowl, layer 1/2 of the shortbread cookies, breaking apart to make a single layer. Reserve 3 cookies for garnish. Then layer 1/2 of the pudding, whipped topping and raspberry mixture. Reserve about 1/4 cup for garnish. Repeat the layering.
- Garnish the top of the trifle with reserved raspberry preserves, fresh raspberries and shortbread cookies.
- Refrigerate for at least an hour before serving to allow the cookies to soften. Enjoy!
If you made this recipe, please leave a comment and rating below. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!