How do I make a chocolate rasberry triffle?

Question

Or ANY triffle!

Answer 1

I LOVE trifles, they're so yummy and tasty! Everyone also thinks you spent hours making it, but they're super easy. Here's a couple recipes, hope they help!

Pumpkin Mousse Trifle (great for fall)

42 NILLA Wafers, divided
1 pkg. ( 8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) pumpkin
1 tsp. vanilla
1/2 tsp. pumpkin pie spice
1-3/4 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
2 cups thawed COOL WHIP Whipped Topping, divided
1/2 cup Autumn Spiced Nuts

ARRANGE 32 of the wafers on bottom and up side of 2-1/2-qt. serving bowl; set aside. Beat cream cheese and pumpkin in medium bowl with electric beater on medium speed until well blended. Add vanilla and spice; mix well.
POUR milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. Gently stir in 1-1/2 cups of the whipped topping. Add cream cheese mixture; stir until well blended.
SPOON half of the pudding mixture into prepared bowl; top with the remaining wafers. Cover with layers of the remaining pudding mixture and remaining 1/2 cup whipped topping. Sprinkle with the Autumn Spiced Nuts. Store leftover dessert in refrigerator.

Lemon Berry Trifle

2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling, or any other flavor
2 cups thawed COOL WHIP Whipped Topping, divided
4 cups mixed berries, such as blueberries, raspberries and sliced strawberries, divided
42 NILLA Wafers, divided

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1-1/2 cups of the whipped topping. Reserve 1/4 cup of the berries; set aside.
PLACE 21 of the wafers on bottom and up side of 2-1/2-quart serving bowl. Top with 1/3 of the pudding mixture and 1/2 of the remaining berries. Cover with layers of 1/2 of the remaining pudding mixture, remaining 21 wafers and remaining berries; top with remaining pudding mixture, remaining 1/2 cup whipped topping and reserved 1/4 cup berries. Cover with plastic wrap.
REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Chocolate Cherry Trifle (you can easily replace with raspberries)

2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Chocolate Cherry Flavor Instant Pudding & Pie Filling
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
20 OREO Chocolate Sandwich Cookies, coarsely chopped (about 2 cups)
1 can ( 21 oz.) cherry pie filling

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
PLACE cookies in bottom of 2-1/2-qt. serving bowl. Top with cherry pie filling, pudding mixture and remaining whipped topping.
REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Cranberry Orange Trifle

2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Cranberry Flavor Sugar Free Low Calorie Gelatin
1 cup cold water
2 cups cold fat free milk
2 pkg. (4-serving size each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1/2 tsp. ground cinnamon
1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed
1 pkg. (13.6 oz.) fat free pound cake, cut into 1/2-inch cubes
1 can (11 oz.) mandarin orange segments, drained

STIR boiling water into gelatin in medium bowl 2 min. until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Cut into 1/2-inch cubes.
POUR milk into large bowl. Add dry pudding mixes and cinnamon. Beat with wire whisk 2 min. or until well blended. Let stand 5 min. or until thickened. Gently stir in whipped topping until well blended.
REMOVE 1 cup of the gelatin cubes; set aside. Layer half each of the remaining gelatin cubes, cake cubes, oranges and pudding mixture in 3-quart serving bowl. Repeat layers once; top with the reserved gelatin cubes.
REFRIGERATE 1 hour or until ready to serve. Store leftover dessert in refrigerator.

Answer 2

There are many trifles and they are all good. Traditionally trifle is made of 3 (tri) things--cake, pudding and fruit. The cake can be ladyfingers, cookies or my favorite, Sara Lee pound cake. You can use any fruit. Raspberries are my favorite. The pudding can be any flavor. I mix some whip cream or cool whip with the pudding to lighten it or to make it go further sometimes.

For your Raspberry Trifle you could use a chocolate cake or a chocolate roll cut up in slices. Use a layer of cake then add some berries then cover with pudding of your choice. Repeat. Cover with whip cream or cool whip.

This looks very nice in a clear dish or a trifle dish.

Answer 3

These are quite delicious!