Serve up a great dessert with this Apricot-Raspberry Trifle. Apricots and fresh raspberries are the co-stars of this crowd-pleasing Apricot Raspberry Trifle. Be sure to leave an hour or so for chill time in the fridge.
Pour milk into large 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.
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.
Refrigerate at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
Looking for a dessert to serve at a party? Layers of colorful fruit make this an eye-appealing, elegant dessert that serves 15 people.
If fresh apricots are not in season, use fresh peaches instead.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 15 servings, 2/3 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.