Fam recipe.
Easy Trifle
1 store-bought yellow loaf cake (12oz)
1 can (15oz) raspberries in heavy syrup
1 c raspberry jam
8 containers ready-to-eat vanilla pudding (about 3.5oz each)
whipped cream, for garnish
Cut cake into skinny slices. Drain raspberries, reserving ¼ cup of the syrup. Stir the jam until it’s easy to spread. If necessary, microwave on high for 30 seconds to thin it. Arrange half the cake slices in the bottom of a trifle bowl or 2-3 quart serving bowl. Sprinkle 2 t. of the syrup over the cake. Top with half the jam, half the raspberries and half the pudding. Repeat layers of cake, syrup, jam, raspberries and pudding. Garnish with whipped cream. Refrigerate at least 3 hrs, up to 24 hrs, for best results. Servings: 10
