Ingredients
Scale
For the pudding, you’ll need:
- 3/4 cup of granulated sugar
- 1/2 cup of cornstarch
- 6 cups of half & half
- 2 teaspoons of vanilla extract
- 1 stick of salted butter (or use unsalted butter and 3/4 teaspoon of kosher salt)
- 9 ounces of Driscoll’s raspberries
- 1 tablespoon of granulated sugar
- 1 lemon
To assemble, gather:
- 1 cup of heavy cream
- 1 teaspoon of vanilla extract
- 1 box of vanilla wafer cookies (like Nilla)
- 9 ounces of Driscoll’s raspberries
- Crushed vanilla wafer cookies
Instructions
Make the Pudding:
- In a medium saucepan, stir together sugar and cornstarch.
- Gradually stir in half & half and vanilla extract.
- Bring the mixture to a boil over medium heat, stirring constantly for about 10 minutes.
- Remove from heat and stir in cubed butter. Let it cool for 30 minutes.
- Meanwhile, toss Driscoll’s raspberries with granulated sugar and lemon juice.
- Mash raspberries with a fork, drain off juice, and stir solids into the cooled pudding.
To Assemble:
- Whip heavy cream in a bowl with vanilla extract to medium peaks.
- Spoon a few tablespoons of raspberry pudding into a trifle dish or serving bowl.
- Arrange a layer of vanilla wafer cookies on top, filling in the spaces with raspberries.
- Stand a few vanilla wafers against the side for a pretty presentation.
- Spoon half the remaining raspberry pudding over the first layer, then repeat with more wafer cookies and raspberries.
- Top with whipped cream and sprinkle with crushed vanilla wafer cookies.
- Refrigerate for a minimum of 4 hours or overnight before serving. Enjoy this chilled, delightful treat!