Apricot-Raspberry Trifle

Name: Apricot-Raspberry Trifle
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 30
Cuisine: English, Scottish, British, European
Ingredients: 946 milliliters 1-1/4 lb. apricots, peeled, sliced (about; 1 package (4-serving size) JELL-O Vanilla Flavor Instant Pudding; 1 teaspoon grated lemon zest; 237 milliliters cold milk; 305 grams pkg. frozen prepared pound cake, thawed, cut into 3/4-inch cubes; 473 milliliters fresh raspberries; 59 milliliters PLANTERS Slivered Almonds, toasted; 227 grams tub COOL WHIP Whipped Topping, thawed

The recipe Apricot-Raspberry Trifle is ready in about 1 hour and 30 minutes and is definitely an amazing gluten free option for lovers of Scottish food. This recipe makes 30 servings with 83 calories, 2g of protein, and 2g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Not A mixture of cool whip whipped topping, raspberries, planters slivered almonds, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

Pour milk into large bowl.

Ingredients you will need

Milk

Equipment you will use

Bowl

Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Stir in lemon peel. Gently stir in 2 cups of the whipped topping.

Ingredients you will need

Whipped Topping

Pudding Mix

Lemon Peel

Equipment you will use

Whisk

Place half of the cake cubes in bottom of 2-1/2-qt. straight-sided serving bowl. Spoon half of the pudding mixture over cake cubes; top with half of the fruit. Repeat all layers. Top with remaining whipped topping and the almonds.

Ingredients you will need

Whipped Topping

Almonds