When the craving hits for a sweet whipped dessert, Lemon Raspberry Trifle will satisfy that craving every time. A 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 tasty and light, that once it is served, there are never any leftovers! The first time that I took this dessert to a potluck, there were so many other delicious looking desserts on the table that I was afraid that mine would not get eaten. Imagine my surprise when I went back to retrieve my dish and it was not only empty, but had been scraped almost clean!
This recipe is super versatile. Create any flavor variation you like by changing the fruit, pudding and cookies. Or replace the cookies with ladyfingers or slices of pound cake. My kids love strawberry shortcake trifle made with strawberries, pound cake slices, strawberry glaze and real whipped cream! That trifle lasts about 10 minutes in this house!Print
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!