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Irish Trifle Bowl


  • 2 cups slim milk
  • 1 (3.4 oz) box instant vanilla pudding mix
  • 1-1/2 cups frozen golden pound cake thawed and cut into small chunks
  • 3 tablespoons Irish Cream Liquor (Baileys)
  • 2 cups frozen or fresh raspberries
  • 8 tablespoons whipped topping


In a small bowl, combine milk and pudding mix.

Beat until well blended.

Let stand 5 minutes until set.

Line bottom of trifle bowl or large glass bowl, with all pieces of cake. Spread ½ raspberries over cake pieces.

Spoon prepared pudding over raspberries and top with remaining berries.

Drizzle Irish cream   liquor over raspberries.

Using a tablespoon, spoon whipped topping on top.

Serves 6

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