Here’s a recipe that has everything I want in a holiday dessert. It’s yummy, easy to prepare and beautiful.
—BONNIE L. CAMERON COLBERT, WA
PREP: 35 MIN. • BAKE: 35 MIN. + CHILLING • MAKES: 15 SERVINGS
1package yellow cake mix (regular size)
1/3cup orange juice or orange liqueur
1/3cup sherry or additional orange juice
1jar (18 ounces) seedless raspberry jam
1 1/2 cups cold 2% milk
1package (3.4 ounces) instant vanilla pudding mix
1cup (8 ounces) reduced-fat sour cream
2cups heavy whipping cream
3tablespoons confectioners’ sugar
1 1/2 cups fresh raspberries
1. Prepare and bake the cake according to package directions, using a greased 13x9-in. baking pan. Cool; cut into 1-in. cubes.
2. In a small bowl, combine orange juice and sherry. In another bowl, whisk jam. In a large bowl, whisk the milk and pudding mix for 2 minutes. Whisk in the sour cream. Let stand for 2 minutes or until soft-set.
3. Divide half of the cake cubes among 15 parfait glasses or dessert dishes; drizzle with half of the orange juice mixture. Layer each with jam and pudding mixture. Top with remaining cake cubes; drizzle with remaining orange juice mixture. Cover and refrigerate for at least 4 hours or overnight.
4. Just before serving, in a large bowl, beat cream until it begins to thicken. Add the confectioners’ sugar; beat until stiff peaks form. Dollop over trifles and garnish with raspberries.