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Trifle Cups Recipe
|Gelatin||3 Ounce (Raspberry Flavor, (4-Serving Size) Jell-O Brand, 1 Package)|
|Boiling water||3⁄4 Cup (12 tbs)|
|Red raspberries||10 Ounce, thawed (1 Package, Birds Eye Quick Thaw)|
|Half and half/Milk||1 1⁄2 Cup (24 tbs) (Cold)|
|Instant pudding and pie filling||3 Ounce (1 Package (4-Serving Size) Jell-O, French Vanilla Or Vanilla Flavor)|
|Thawed cool whip whipped topping||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3885 Calories from Fat 1811
% Daily Value*
Total Fat 201 g309.1%
Saturated Fat 111.3 g556.6%
Trans Fat 0 g
Cholesterol 494.3 mg
Sodium 2203.2 mg91.8%
Total Carbohydrates 459 g153.1%
Dietary Fiber 18.4 g73.7%
Sugars 182.3 g
Protein 111 g221.9%
Vitamin A 171.6% Vitamin C 129.2%
Calcium 50.4% Iron 17.5%
*Based on a 2000 Calorie diet
Drain raspberries, reserving syrup.
Combine syrup and ice cubes to make 1 cup.
Add to gelatin, stirring until ice is melted.
Place bowl in larger bowl of ice and water.
Let stand, stirring occasionally, until gelatin is slightly thickened, about 5 minutes.
Reserve 6 raspberries for garnish, if desired.
Stir remaining raspberries into gelatin.
CRUMBLE cookies into individual dessert dishes.
Spoon gelatin mixture over cookies; chill until set but not firm.
POUR half and half into small bowl.
Add pudding mix.
Beat with wire whisk until well blended, about 1 to 2 minutes.
Let stand 5 minutes or until slightly thickened.
Fold in whipped topping.
Spoon over gelatin mixture.
Chill until set, about 1 hour.
Garnish with reserved raspberries and additional whipped topping, if desired.