Valentine’s Trifle Recipe

The below recipe incorporates the Valentine’s day colors of red, pink and white and makes a beautiful dessert. Visit our Valentine’s Day Symbols page to learn more about the symbolism and meaning of red, pink and white.

Ingredients

2 T. cornstarch
1/4 cup water
2 (12 oz) packages frozen raspberries
3/4 cup sugar
1 cup almonds, toasted
2 small packages white chocolate pudding
4 cups milk (or according to pudding directions)
2 small containers whipped topping
1 large sponge cake, cut in 1″ cubes*

*We used Sara Lee’s family size sponge cake (found in the frozen section of grocery stores).

Directions:

1. Dissolve cornstarch in 1/4 cup water and place in saucepan with raspberries and sugar. Bring to a boil and stir until slightly thickened (3-5 min). Remove from heat and cool.

2. Place almonds on a cookie sheet and toast in a 350 degree oven for 12-15 minutes.

3. Make pudding according to package directions. When raspberry sauce in cool, mix 1/4 cup of it into pudding to add a pink color to it.

4. Layer the dessert as follows in a trifle dish:

(A) Place half of the pound cake in the bottom of the trifle dish.
(B) Pour half of the raspberry sauce over the cake. It will soak the cake into a pretty red color.
(C) Spread half of the pudding mixture over the cake.
(D) Spread one small container of whipped topping over the pudding.
(E) Sprinkle half of the toasted almonds over the whipped topping.
(F) Repeat.

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