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White Chocolate Raspberry Trifle

Elegant doesn't have to take a lot of time! This White Chocolate Raspberry Trifle has layers of cake, pudding and raspberry cream. Not only is it gorgeous, but it comes together quickly and serves a crowd.

Prep Time
30 mins
Total Time
30 mins
Servings: 14
Course: Dessert
Cuisine: American

Ingredients

  • 2 packages white chocolate pudding 3.56 ounces each
  • 4 cups milk
  • 1 9x13 white cake baked
  • 3 cups raspberries
  • 20 ounces whipped topping {or stabilized whipped cream} divided
  • 1 cup raspberry preserves divided

Instructions

    Cup of Yum
  1. Prepare the pudding according to package directions (add the 2 dry pudding mixes to 4 cups of milk and whisk until smooth). Place in the refrigerator to set.
  2. Cut the cake into cubes. Place a layer of cake cubes in the bottom of a trifle bowl.
  3. Spoon 1/2 of the white chocolate pudding on top of the cake.
  4. In a small bowl, combine 16 ounces of Cool Whip and 1/2 cup raspberry jam. Fold together until the mixture is completely combined.
  5. Spoon 1/2 of the creamy raspberry mixture on top of the pudding.
  6. Drizzle the remaining 1/2 cup of raspberry jam on top of the raspberry cream.
  7. Place 1/2 the raspberries in the trifle bowl next.
  8. Repeat layers: cake, pudding and raspberry cream.
  9. Finish the trifle by spreading the remaining 4 ounces of Cool Whip on top of the trifle.
  10. Arrange the remaining raspberries on top to decorate.
  11. Cover and refrigerate the trifle until serving.

Notes

  • If your trifle bowl is bigger, you can make more layers. You can also make individual servings using glasses or mason jars. Layer as described above.