Raspberry Banana Trifle

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Raspberry Banana Trifle

Raspberry Banana Trifle
1 (10.75- oz.) loaf frozen pound cake, partially thawed
1/2 cup Chambord (raspberry liqueur), divided
1 cup frozen raspberries, divided
1 banana, sliced
1 (3.3- oz.) pkg. vanilla flavor instant pudding and pie filling, prepared with milk according to package directions, divided
1 cup heavy cream, whipped and divided

Prep: 20 minutes, Chill: 8 hours or overnight, Serves: 12

1. Cut cake into 1-inch squares. Layer half of squares in a 2-quart decorative glass bowl or 12 individual bowls.

2. Sprinkle with half the Chambord, half the raspberries and banana slices. Top with half the pudding and half the whipped cream. Repeat with remaining ingredients.

3. Cover and chill for at least 8 hours or overnight.

Nutritional Information:
Nutrition per serving: 240 calories, 2 g protein, 12 g total fat (7 g sat., 0 g trans), 28 g carbohydrate, 1 g fiber, 19 g sugar, 65 mg cholesterol, 210 mg sodium, 6 points


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Have made this trifle several times and it has always been a hit! Comes out tasting amazing. For a kid-friendly version...use sugar-free raspberry syrup instead of the Chambord. Enjoy!

Comment Number: 4697


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