• Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 1Big Bowl
  • About This Recipe

    “This is DH’s niece’s recipe. She brings to family gatherings often. I’ve made it also with other fruits. Even once with choc. pudding, nuts and mini marshmallows”


  • 1lb poundcake or 1lbangel food cake, cut in to chunks
  • 2cansmandarin oranges, drained
  • 1packageraspberries, frozen
  • 1 (8ounce) containers Cool Whip
  • 1 (6ounce) packages vanilla pudding mix
  • Directions

  • Divide cake, oranges and raspberries into thirds.
  • Layer one third into Trifle bowl, make pudding according to pkg directions and pour 1/3 over.
  • Repeat layers.
  • Refrigerate for 24 hours.
  • Just before serving, top with cool whip.
  • Reviews

  • “I love this trifle!I made it with angel food cake instead. I used strawberries to layer with and placed fresh raspberries on the top of real whipped cream . A huge hit and yummy surprise for my mom’s birthday celebration!”

  • “I really enjoyed this.It was easy to make and very tasty.The only trouble I had was with the layering, but I think that was because my bowl was too wide.Our guest loved it and took the leftovers home.I will try it again and see if I do better as far as the appearance goes.I didn’t change anything because it soundedgreat just the way it was. Thank you!”

  • “My family really enjoyed this.The combination of mandarin oranges and raspberries was great!Easy to prepare – my daughter and I had fun putting it together.Next time, I will be sure to use instant pudding – I used cook and serve and it took a little longer since I thought I’d better let the pudding cool before assembling the dish.Thanks!”