Instructions:

Raspberry Chocolate Trifle (T&T)

Serves: 4

This is a great dessert to serve anytime. It is quick and very easy to put together even when you have unexpected visitors. I always have plenty of pudding mixes, frozen pound cakes, ladyfingers, frozen strawberries, raspberries and peaches on hand, not to mention cool whip. You can also substitute vanilla, cream cheese and fudge pudding mix for the chocolate. I am what you call a Trifle lover.

2 cups cold milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (10 3/4 ounce) loaf frozen Sara Lee pound cake, thawed
2 cups fresh or frozen raspberries thawed
1 cup raspberry preserves
Whipped topping
Additional raspberries optional

Mix milk and pudding mix according to package directions and chill in refrigerator.

Cut pound cake into 1-inch cubes, and place half in a 2-quart glass bowl.

Gently stir together raspberries and preserves and spoon half over cake.

Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve.

Garnish with whipped topping and raspberries if desired.