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Trifle Cups

sweet.chef's picture
  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)
  Ice cubes 2
  Shortbread/Sugar cookies 12
  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)

DISSOLVE gelatin in boiling water.
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.

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