Serves: 8
Total Calories: 184

1 pint raspberry
4 tablespoons sugar
1 (3 1/2-ounce) package instant vanilla pudding and pie filling mix
2 cups milk
1/2 cup sour cream
1/4 cup sherry cream
1 (3-ounce) package lady fingers, halves separated
1 1/2 cups whipped topping or whipped cream
mint leaves Fresh

In a medium bowl, stir raspberries and 2 tablespoons of the sugar set aside.

In a medium bowl, whisk pudding and pie filling mix with milk 1 minute. Pour 1 cup of the mixture into two small dessert dishes cover and chill for another use. To remaining 1 cup mixture, stir in sour cream, sherry, and remaining 2 tablespoons sugar until blended.

In a 5-cup serving bowl, layer half of the lady fingers, half of the raspberries with juice, and half of the pudding. Repeat. Cover and chill at least 30 minutes or up to 3 hours.

To serve, dollop or pipe whipped topping onto trifle. Garnish with mint leaves.


Serve with a salad buffet, cold fried chicken, or a main dish casserole.

Nutritional Facts:

Serves: 8
Total Calories: 184
Calories from Fat: 56

More Recipes from the Simple Dishes/Summer Days Cookbook:
Chilled Nectarine Dessert
Fresh Berry Pie
Mini Blueberry Cheesecakes
Peach 'n' Plum Cobbler
Raspberry Trifle
Strawberry Brownie Shortcake