Description
White Chocolate Raspberry Trifle is a no-bake showstopper with layers of fluffy whipped cream, white chocolate pudding, raspberry sauce, and soft cake cubes. It’s creamy, elegant, and ideal for gatherings or sweet cravings.
Ingredients
1 (10-oz) pound cake or angel food cake, cubed
1 (3.3-oz) package instant white chocolate pudding mix
2 cups cold milk
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups fresh raspberries
1/3 cup raspberry jam, slightly warmed
Optional garnish: white chocolate shavings, mint leaves
Instructions
1. In a bowl, whisk together the pudding mix and cold milk until thickened. Set aside.
2. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form.
3. Gently fold half of the whipped cream into the pudding to create a mousse-like layer.
4. In a trifle dish or glass cups, layer cubed cake, a spoonful of raspberry jam, a layer of pudding mixture, and a layer of raspberries.
5. Repeat the layers until the container is full.
6. Top with remaining whipped cream, fresh raspberries, and white chocolate shavings.
7. Refrigerate for at least 2 hours before serving. Serve chilled.
Notes
You can substitute the cake with ladyfingers or vanilla sponge.
Frozen raspberries work well, just thaw and drain first.
Prepare a day ahead and refrigerate to intensify flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 22g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: white chocolate raspberry trifle, no-bake trifle, raspberry pudding dessert, layered raspberry dessert, holiday trifle