CHOCOLATE RASPBERRY TRIFLE RECIPE RECIPES

Name: Chocolate Raspberry Trifle
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 16 serving(s)
Ingredients: 3 cups skim milk, cold; 2 (3 1/2 ounce) packages chocolate flavor instant pudding and pie filling mix; 1 (8 ounce) container whipped topping, thawed & divided (such as Cool Whip); brownie, cut into 1-inch cubes (1-2 9-inch baked square); 2 cups raspberries (1 pt)

CHOCOLATE RASPBERRY TRIFLE RECIPE - FOOD.COM

Chocolate Raspberry Trifle Recipe - Food.com image

The Kraft Food & Family magazine just arrived with a sinfully delicious picture of this dessert. It is so easy to prepare and your guests will be delighted! You will need 1-2 9-inch square pans of brownies depending upon how tightly you like to pack your trifle. Chill time is cook time.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 16 serving(s)

Number Of Ingredients 5

Ingredients

3 cups skim milk, cold
2 (3 1/2 ounce) packages chocolate flavor instant pudding and pie filling mix
1 (8 ounce) container whipped topping, thawed & divided (such as Cool Whip)
brownie, cut into 1-inch cubes (1-2 9-inch baked square)
2 cups raspberries (1 pt)

Steps:

Pour milk into large bowl and add pudding mix.
Beat with whisk for 2 minutes or until well-blended.
Gently stir in 1 C whipped topping.
In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl.
Top with half the pudding mixture.
Top with half the raspberries.
Top with half the remaining whipped topping.
Repeat the layers.
Refrigerate for at least 1 hour or until serving.
Store leftovers in refrigerator.

Nutrition Facts : Calories 111.2, FatContent 3.8, SaturatedFatContent 2.2, CholesterolContent 12.3, SodiumContent 220.4, CarbohydrateContent 16.9, FiberContent 1.4, SugarContent 8.1, ProteinContent 2.8

CHOCOLATE RASPBERRY TRIFLE RECIPE | LAND O’LAKES

Chocolate Raspberry Trifle Recipe | Land O’Lakes image

Chocolate sponge cake, a custard sauce and berries are layered in this trifle.

Provided by Land O'Lakes

Categories Cake Raspberry Fruit Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 15 minutes

Yield 12 servings

Number Of Ingredients 22

Ingredients

Custard
1 1/2 cups Land O Lakes® Half & Half
1 (3-ounce) package vanilla-flavored cook and serve pudding and pie filling mix
1/2 teaspoon vanilla extract
Sponge Cake
Sifted powdered sugar
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon baking soda
1/8 teaspoon salt
4 large Land O Lakes® Eggs separated
3/4 cup sugar
1/2 teaspoon vanilla extract
Topping
1 1/2 cups Land O Lakes® Heavy Whipping Cream
1/4 cup Chambord or orange juice
1/2 cup seedless red raspberry jam
2 cups fresh raspberries
4 (1-ounce) squares semi-sweet or bittersweet baking chocolate, coarsely chopped
1/4 cup sliced almonds, toasted
Fresh red raspberries, if desired
Fresh mint leaves, if desired

Steps:

Combine half & half and pudding mix in saucepan. Cook over medium heat 6-8 minutes or just until mixture comes to boil. Remove from heat. Stir in 1/2 teaspoon vanilla. Cover surface with plastic food wrap. Refrigerate 1 hour.
Heat oven to 375°F. Grease 15x10x1-inch baking pan. Line bottom of pan with parchment or waxed paper; grease paper. Arrange 18-inch long piece parchment or waxed paper on cooling rack; sprinkle generously with powdered sugar. Set aside.
Combine flour, cocoa powder, baking soda and salt in bowl. Set aside.
Beat 4 egg whites in bowl at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
Combine remaining 1/2 cup sugar, 4 egg yolks and 1/2 teaspoon vanilla in bowl. Beat at high speed, scraping bowl often, 5 minutes or until thick and lemon colored. Gently stir in beaten egg whites, alternately with flour mixture, until just mixed.
Spread into prepared pan. Bake 15-18 minutes or until cake springs back when lightly touched. Immediately loosen cake from edges of pan. Invert onto prepared parchment or waxed paper. Remove pan; peel off paper. Cool completely.
Beat whipping cream in chilled bowl at high speed until stiff peaks form. Gently stir 2 cups whipped cream into cooled custard mixture.
Trim off edges of cake; drizzle Chambord over cake. Spread jam onto cake. Cut into 24 equal-sized rectangles. Place 12 cake rectangles, jam-side up, in bottom of 2- to 3-quart glass serving bowl. Spoon half of custard on top. Sprinkle with half of raspberries, half of chocolate and half of almonds. Repeat layers.
Spoon remaining whipped cream on top of dessert. Garnish with fresh raspberries and mint leaves, if desired.

Nutrition Facts : Calories 320 calories, FatContent 17 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 105 milligrams, SodiumContent 135 milligrams, CarbohydrateContent 41 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 6 grams

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