- Servings: 12
|14 oz can||Sweetened Condensed Milk|
|1 cup||Cold Water|
|1 tsp||Almond Extract|
|3.4 oz pkg||Instant Vanilla Pudding Mix|
|2 cups||Frozen Whipped Topping, thawed|
|Two 16 Oz. Chocolate Creme Cakes From Bakery (rich Chocolate Cake With Just a Glaze, not frosting),or bake your own chocolate cake in a 9x13 pan|
|6 oz||Raspberry Jam|
|24 oz||Frozen Raspberries, well-drained and sweetened with sugar, if needed|
|Fresh Raspberries, for garnish|
|Shaved Chocolate, for garnish|
In a large bowl beat together milk, water, and extract until blended.
Add pudding mix, whisk for 2 minutes, and let stand for 2 minutes or until soft set. Cover and chill until firm; fold in whipped topping. Cut the cake into cubes, place half in a glass trifle bowl. Top with 1/3 whipped pudding mixture; carefully spread jam over this layer. Next layer with half of the raspberries, layer of cake, 1/3 cream, rest of raspberries and finally remainder of pudding mixture. Sprinkle with fresh raspberries and top with shaved chocolate.
This is my fav combo, chocolate and raspberries. It is so easy to do especially if you purchase your cake. This makes a spectacular presentation too, just don't tell how easy it was!