For a non-alcoholic version, substitute the rum with orange juice or raspberry juice. To toast the almonds, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown. Watch carefully to prevent burning. For a richer flavor, use dark rum instead of light rum. You can assemble the trifle a day in advance. Add the whipped cream and almonds just before serving to prevent them from becoming soggy.
Vanilla Raspberry Trifle
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PREP TIME30 mins
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COOK TIME0 mins
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TOTAL TIME1 hrs 30 mins
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SERVING10 People
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VIEWS9
A delightful twist on a classic holiday dessert, this Vanilla Raspberry Trifle layers rum-soaked ladyfingers with fresh raspberries and a creamy vanilla pudding, finished with whipped cream and toasted almonds. It's an easy-to-make showstopper that's perfect for any occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate39 g
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Cholesterol110 mg
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Fiber3 g
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Protein8 g
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Saturated Fat13 g
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Sodium366 mg
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Sugar21 g
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Fat25 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Line the bottom of a deep glass trifle dish with half of the ladyfingers. (5 minutes)
02
Step
5 mins
Drizzle half of the rum evenly over the ladyfingers, allowing it to soak in. Top with half of the fresh raspberries. (5 minutes)
03
Step
2 mins
In a large bowl, combine the cold milk, vanilla pudding mix, and orange zest. Beat with an electric mixer until smooth and well combined, about 2 minutes. (2 minutes)
04
Step
3 mins
Spoon half of the vanilla pudding mixture over the raspberry layer, spreading evenly. (3 minutes)
05
Step
5 mins
Arrange the remaining ladyfingers atop the pudding layer and around the sides of the bowl, if desired. (5 minutes)
06
Step
5 mins
Pour the remaining rum over the ladyfingers; top with the remaining raspberries and pudding. (5 minutes)
07
Step
1 hrs
Cover the trifle dish with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the ladyfingers to soften. (60 minutes)
08
Step
5 mins
In a chilled bowl, beat the heavy cream with an electric mixer on medium speed until stiff peaks form. (5 minutes)
09
Step
5 mins
Spoon or pipe the whipped cream over the top of the trifle. Sprinkle with toasted slivered almonds. (5 minutes)
10
Step
0 mins
Serve immediately or refrigerate for later. (0 minutes)
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RECIPE REVIEWS
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Please Rate
Kody Hickle
Jun 29, 2025I found the trifle a bit too sweet for my taste. Next time, I will reduce the amount of pudding mix.
Connie Langworth
Jun 28, 2025I let the trifle sit overnight in the fridge, and it was even better the next day! The ladyfingers were perfectly soaked.
Carroll Ebert
Jun 27, 2025This trifle is perfect for a make-ahead dessert. It saves me so much time when I'm entertaining guests.
Carolyne Zemlak
Jun 27, 2025I made this for a potluck, and it was the first dessert to disappear. I used Amaretto instead of rum, and it was delicious!
Gina Pacocha
Jun 25, 2025I didn't have any almonds on hand, so I used toasted coconut flakes instead. It was a great alternative!
Gilberto Hyatt
Jun 24, 2025This trifle was a huge hit at my family gathering! Everyone loved the combination of vanilla and raspberry.
Colleen Hegmann
Jun 22, 2025My kids helped me make this, and they had a blast layering all the ingredients. It's a fun and delicious activity for the whole family.
Gardner Huels
Jun 14, 2025This recipe is so easy to follow, and the trifle is so beautiful. It's my new go-to dessert for special occasions.