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  • 1 (16 ounce) Pound Cake (ready made)
  • 2 tbsp. of Almonds (Baadaam) (toasted & sliced)
  • Raspberries (for garnish)
  • 1 cup of Raisins (Kishmish)
  • 2 (8 ounce) cans of Crushed Pineapples
  • 1 can of Tropical Fruit Salad (or any mixed fruit)
  • 2 (3 ounce) packets of Vanilla Pudding Mix
  • 1 (8 ounce) carton of Frozen Whipped Topping (thawed)
  • 1 (10 ounce) jar of Raspberry Jam
  • 2 cups of Whole Milk
  • 1 ½ cup of Pineapple Juice


  1. Prepare the pudding packet following the directions on packet. Use milk and juice as cooking liquid. And let it cool.
  2. Save 1 tablespoon raisins for garnish. Stir remaining raisins and ¾ carton whipped topping into pudding. Measure and drain ½ cup pineapple for garnish. Cut cake into chunks. Pour 1 cup pudding mixture into 3-quart glass bowl. Top with half of each: cake, jam, remaining undrained pineapple, undrained tropical fruit and pudding. Repeat layers.
  3. Chill 20 minutes or overnight. Spoon remaining whipped topping over trifle. Garnish with reserved pineapple, raisins, almonds and raspberries.

Yield: 12 Servings
Degree of Difficulty: Medium
Recipe Category: Dessert
Recipe Ethnic Group: American
Recipe Requested by, Muhammad Aslam (Pakistan)
Another Delicious Dessert You Should Try - Mango Ice Cream

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