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Vanilla Pudding Trifle With Fresh Raspberries

Course Dessert
Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Ingredients

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!