Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5279/
Double Berry Trifle Squares
Yield: 15 servings
Ingredients
| 12 |
oz. |
pound cake, cut into 10 slices
|
|
|
| 3 |
tablespoons |
cranberry juice cocktail
|
|
|
| 2 |
packages |
(10 oz. each) frozen raspberries
|
|
|
| 2 |
tablespoons |
sugar
|
|
|
| 2-1/2 |
cups |
cold milk
|
|
|
| 2 |
packages |
(3 oz. each) vanilla instant pudding and pie mix
|
|
|
| 1 |
container |
(8 oz.) frozen cool whip topping, thawed
|
|
|
Directions:
Arrange cake slices on bottom of 13x9 inch baking dish. Drizzle cranberry juice cocktail over cake slices. Top with frozen
raspberries, separating as needed. Sprinkle with sugar.
Pour milk into large bowl; add pudding mix. Beat with wire whisk 1 minute. Gently stir in 1 cup whipped topping. Spoon mixture over raspberries; top with remaining whipped topping. Refrigerate until serving.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/5279/