RASPBERRY TRIFLE
Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.
Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.
EASY RASPBERRY TRIFLE
Not only is this divine dessert easy to make, but it's almost fat free!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h17m
Yield 16
Number Of Ingredients 6
Steps:
- Move oven rack to lowest position (remove other racks). Heat oven to 350°F.
- In extra-large glass or metal bowl, beat cake mix and cold water on low speed 30 seconds; beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. Do not use fluted tube cake pan or 9-inch angel food (tube) cake pan, or batter will overflow.
- Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake.
- Immediately turn pan upside down onto glass bottle until cake is completely cool, about 1 hour. Run knife around edges; remove from pan. Tear cake into about 3/4-inch pieces.
- Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Add raspberries. (If desired, remove several raspberries and reserve for garnish.) Refrigerate gelatin mixture about 15 minutes or until thickened but not set.
- Layer half each of the cake pieces, gelatin mixture and yogurt in 3-quart glass bowl; repeat. Garnish with reserved raspberries. Refrigerate at least 2 hours until firm. Cover and refrigerate any remaining dessert.
Nutrition Facts : Calories 180, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 30 g, TransFat 0 g
RASPBERRY PIE I
With black raspberries being fresh, I have made 2 of these pies this week.
Provided by Susan
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
- Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
- Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.
Nutrition Facts : Calories 448.9 calories, Carbohydrate 63.7 g, Cholesterol 15.3 mg, Fat 21.1 g, Fiber 6.2 g, Protein 3.5 g, SaturatedFat 7.4 g, Sodium 275.2 mg, Sugar 34.5 g
RASPBERRY CUSTARD PIE
Dorothy Regnier of Kamloops, British Columbia suggests, "You can substitute other kinds of berries or rhubarb in the filling for this pie. But raspberries are hard to beat!"
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sugar, flour, milk, vanilla and salt; mix well. Gently fold in raspberries. Pour into crust. For topping, in a small bowl, combine flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. , Bake 10 minutes. Reduce oven setting to 350°; bake until a knife inserted in the center comes out clean, 45-50 minutes longer. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 588 calories, Fat 20g fat (12g saturated fat), Cholesterol 118mg cholesterol, Sodium 259mg sodium, Carbohydrate 95g carbohydrate (62g sugars, Fiber 6g fiber), Protein 8g protein.
CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE
Warm days warrant a cool dessert like this frosty and refreshing pie. The raspberry sauce combined with rich chocolate and ice cream make each slice irresistible. All eyes will light up when you pull out this pleaser!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm., In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm., For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. , Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.
Nutrition Facts : Calories 435 calories, Fat 26g fat (15g saturated fat), Cholesterol 55mg cholesterol, Sodium 197mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.
RASPBERRY TRIFLE
Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!
Provided by Bonnie
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 4h20m
Yield 18
Number Of Ingredients 9
Steps:
- In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
- Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.
Nutrition Facts : Calories 287.5 calories, Carbohydrate 26.4 g, Cholesterol 91.5 mg, Fat 19.5 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 12 g, Sodium 148.2 mg, Sugar 20 g
EASY CHOCOLATE-RASPBERRY TRUFFLE PUDDING PIE
Chocolate pudding, fresh raspberries and raspberry preserves make this easy pie a must-try for fans of chocolate-raspberry truffles.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread preserves onto bottom of crust; top with 1 cup raspberries.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
- Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
RASPBERRY TRIFLE
Make and share this Raspberry Trifle recipe from Food.com.
Provided by ThatJodiGirl
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut cake into 1 inch cubes.
- Prepare pudding according to directions on package.
- Fold half of the Cool Whip into the pudding.
- Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
- Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
- Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
- Top with remaining cake cubes and whipped topping.
- Cover and refrigerate at least 3 hours.
- Sprinkle with almonds before serving.
- *Youmay have a variation of this using omit raspberry preserves and raspberries.
- add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.
Nutrition Facts : Calories 742.8, Fat 11.1, SaturatedFat 6.6, Sodium 1135.6, Carbohydrate 153, Fiber 5.4, Sugar 97.4, Protein 11.6
SMART-CHOICE EASY RASPBERRY TRUFFLE PUDDING PIE
What's better than chocolate pudding pie? Chocolate pudding pie with raspberry preserves on the bottom and fresh raspberries in the middle and on top!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread preserves onto bottom of crust; top with 1 cup raspberries.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
- Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
WHIPPED RASPBERRY INSTANT PUDDING
This is a very quick and easy recipe the whole texture of the pudding comes from the way you have to whip it. Overall it takes about 20 to 25 minutes to complete.
Provided by July2014
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 25m
Yield 2
Number Of Ingredients 2
Steps:
- Mash raspberries in a bowl using the back of a spoon until a jelly-like layer forms on top. Freeze for 5 minutes.
- Mix sugar into mashed raspberries, spooning the bottom layer of raspberries over the top and you stir. Repeat 5 or 6 times until fully incorporated; freeze for 15 minutes. Serve chilled.
Nutrition Facts : Calories 132.8 calories, Carbohydrate 33 g, Fat 0.7 g, Fiber 8.4 g, Protein 1.1 g, Sugar 24.6 g
SMART-CHOICE EASY TIN-ROOF PUDDING PIE
With just about every flavor you can imagine-caramel, chocolate, peanut, butterscotch and vanilla-there's no way you won't like this easy pudding pie.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Spread half the caramel topping onto bottom of crust; sprinkle with half the nuts.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over nuts in crust.
- Refrigerate 3 hours or until firm. Drizzle with remaining caramel and top with remaining nuts just before serving.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
SMART-CHOICE EASY BLUEBERRY PUDDING PIE
You're in for a surprise with this easy-to-make pie. Hiding between two layers of blueberry pie filling, you'll find a layer of creamy cheesecake filling.
Provided by My Food and Family
Categories Home
Time 3h10m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Spread 1/2 the blueberry pie filling onto bottom of crust.
- Beat Neufchatel in large bowl with whisk until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Gently stir in 1/2 the COOL WHIP; spread over filling in crust. Cover with remaining COOL WHIP and pie filling.
- Refrigerate 3 hrs. or until firm.
Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
RASPBERRY TAPIOCA PUDDING
This ruby-red pudding was a favorite dessert when I was a child growing up in a German family.-Helga Schlape, Florham Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Mash and strain raspberries, reserving juice. Discard seeds. Add enough water to juice to measure 2 cups; pour into a large saucepan. Add grape juice, sugar and lemon zest strip. Bring to a boil; reduce heat. Simmer, uncovered, for 10 minutes. , Remove lemon zest strip. Add tapioca. Cook and stir for 10 minutes. Pour into bowls. Cover and chill for 4 hours or until set. , In a bowl, beat cream and confectioners' sugar until soft peaks form. Serve with pudding.
Nutrition Facts :
SMART-CHOICE EASY COCONUT CREAM PIE RECIPE
Make smart ingredient substitutions but keep the flavor with our Smart-Choice Easy Coconut Cream Pie Recipe. Guests love this coconut cream pie recipe!
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; pour into crust.
- Refrigerate 4 hours or until firm. Meanwhile, toast remaining coconut.
- Top pie with remaining COOL WHIP and coconut just before serving.
Nutrition Facts : Calories 320, Fat 11 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 0 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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