Easy Lemon Raspberry Trifle
This super easy to make Lemon Raspberry Trifle is simple enough for everyday, and is a showstopping dessert for company!
Ingredients
- 2 cups raspberries
- 1-1/2 cups seedless raspberry preserves
- 8 ounce whipped topping non-dairy, thawed
- 1 box instant lemon pudding 4 servings
- 1-3/4 cups milk
- 12 ounce shortbread cookies about 20 cookies
Instructions
- 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!
Nutrition Facts
Nutrition Facts
Easy Lemon Raspberry Trifle
Amount per Serving
Calories
364
% Daily Value*
Fat
11
g
17
%
Saturated Fat
5
g
31
%
Cholesterol
10
mg
3
%
Sodium
232
mg
10
%
Potassium
157
mg
4
%
Carbohydrates
63
g
21
%
Fiber
2
g
8
%
Sugar
32
g
36
%
Protein
4
g
8
%
Vitamin A
103
IU
2
%
Vitamin C
9
mg
11
%
Calcium
77
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
© Copyright Christine Mello for Must Love Home. We would love for you to share a link to this recipe but please do not copy/paste the recipe instructions to websites or social media. We are happy for you to share a photo with a link back to this website instead.