Raspberry Trifle

  • 1 SPONGE CAKE
  • 1 PACKET RASPBERRY JELL-O
  • 2 CUPS CUSTARD
  • 1 CUP RASPBERRIES
  • 3/4 CUP CREAM

Slice the sponge cake and layer into the bottom of a bowl. Prepare Jell-O as per instructions and pour over the sponge cake. Add half the raspberries and place bowl in fridge until jell-o has set. Whip cream until thick and spread evenly to the top of the Jell-O, top with the remaining raspberries. If using small bowls you could repeat the steps to create multiple layers.

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