Driscoll's Raspberry Pudding Trifle
Rate
(6)
Recipe

Details

Prep time 25mins
Cook time 20mins
Serves or Makes: 8

Recipe

For the Pudding

  • 3/ 4 cup granulated sugar
  • 1/ 2 cup cornstarch
  • 6 cups half & half
  • 2 teaspoons vanilla extract
  • 1 stick salted butter, (or use unsalted butter and 3/4 teaspoon kosher salt)
  • 9 ounces Driscoll's raspberries
  • 1 tablespoon granulated sugar
  • 1 lemon

To Assemble

  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 box vanilla wafer cookies (such as Nilla)
  • 9 ounces Driscoll's raspberries
  • Crushed vanilla wafer cookies

Make the Pudding

Method

  • Step 1

    Stir sugar and cornstarch in a medium saucepan, then gradually stir in the half & half and vanilla extract. Bring mixture to a boil over medium heat, stirring constantly with a wooden spoon or rubber spatula, for about 10 minutes. Be sure to scrape the bottom of the pan while stirring to avoid scalding, but don’t worry if you get some toasty golden brown bits.

  • Step 2

    Remove pan from heat and stir in cubed butter. Let cool for 30 minutes, stirring occasionally. (It’s normal for the pudding to appear lumpy as it cools, but this won’t affect the final texture).

  • Step 3

    Meanwhile, toss Driscoll’s raspberries with granulated sugar and a squeeze of lemon juice. Let sit while pudding cools. Mash raspberries with a fork, then drain off juice and stir solids into cooled pudding.

To Assemble

Method

  • Step 1

    Whip heavy cream in a medium bowl with vanilla extract to medium peaks.

  • Step 2

    Spoon a few tablespoons of raspberry pudding into a trifle dish or a serving bowl. Arrange a single layer of vanilla wafer cookies overtop, then fill in the spaces with some of the remaining Driscoll’s raspberries. Stand a few vanilla wafers up against the side of the trifle dish, then fill in the spaces with some more raspberries, if desired (this makes for a pretty presentation but is optional.) Spoon half the remaining raspberry pudding over the first layer of vanilla wafer cookies, then top with another layer of vanilla wafer cookies and raspberries. Repeat with remaining pudding, another layer of vanilla wafer cookies, and raspberries. Top with whipped cream and sprinkle with crushed vanilla wafer cookies. Refrigerate for a minimum of 4 hours and up to overnight and serve chilled.