Double Chocolate Butter Braid Pastry Raspberry Trifle

INGREIDENTS

  • 2 double chocolate Butter Braid® pastries
  • 2 – 12oz pkgs frozen raspberries, drain well, sprinkle 1-2 TBSP sugar on top
  • 6 oz. fresh raspberries for garnish
  • 13 oz. can sweetened condensed milk
  • 1 cup cold water
  • 1 tsp vanilla extract
  • 3.4 oz instant vanilla pudding
  • 2 cups whipped cream
  • 6 oz. raspberry jam

STEP-BY-STEP DIRECTIONS

  1. Follow the thaw, rise and bake instructions on pastry package
  2. In large mixing bowl beat the milk, water and extract until blended
  3. Add pudding mix and whisk for 2 minutes, let stand for 2 minutes or until soft. Fold whipped topping. Chill until ready to layer trifle.

LAYER ONE

  1. Cut up one double chocolate Butter Braid pastry into inch size pieces, layer on bottom of bowl
  2. Layer 1/3 cream mixture
  3. Spread ½ raspberry jam over cream mixture
  4. Sprinkle one pkg. frozen raspberries over jam

LAYER TWO

  1. Cut up the other double chocolate Butter Braid pastry into inch size pieces, layer on top of raspberries
  2. Layer 1/3 cream mixture
  3. Spread raspberry jam over cream mixture
  4. Sprinkle remaining frozen raspberries over jam
  5. Top with last 1/3 of cream mixture
  6. Top with fresh raspberries

Chill in refrigerator until ready to serve

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