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How to make Raspberry Chocolate Trifle ?

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 Prep: 15 min. + chilling
    Yield: 4-6 Servings

Ingredients:


  1.     2 cups cold milk
  2.     1 package (3.9 ounces) instant chocolate pudding mix
  3.     1 loaf (10-3/4 ounces) frozen pound cake, thawed
  4.     2 cups fresh or frozen raspberries, thawed
  5.     1 cup raspberry preserves
  6.     Whipped topping
  7.     Additional raspberries, optional

Directions:


  1.     Mix milk and pudding according to package directions; chill. Cut cake into 1-in. cubes; place half in a 2-qt. glass bowl. In a small bowl, gently stir together raspberries and preserves; spoon half over cake.
  2.     Pour half of the pudding over raspberries. Cover with remaining cake cubes. Layer with remaining berries and pudding. Chill until ready to serve. Garnish with whipped topping and raspberries if desired. Yield: 4-6 servings.

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