Ingredients and Weight: * 1 pound fresh raspberries * 1 package (18 ounces) raspberry Jell-O * 1 (12-ounce) can raspberry pie filling * 1 (14-ounce) can sweetened condensed milk * 1 cup heavy cream, whipped * 1 box (1 pound) yellow cake mix, prepared according to package directions * 1 cup chopped toasted pecans (optional)
Preparation Time: 45 minutes
Cooking Time: 1 hour (for the cake)
Difficulty Level: 2/5
Preparation Method Steps: 1. Prepare the cake according to the package directions and let cool completely. Cut into 1-inch cubes. 2. In a large bowl, dissolve the raspberry Jell-O in 2 cups of boiling water. Stir in the raspberry pie filling and let cool slightly. 3. In a separate bowl, combine the sweetened condensed milk and the whipped cream. 4. Layer the trifle in a 9x13-inch baking dish, starting with a layer of cake cubes. Top with half of the raspberry Jell-O mixture, followed by half of the whipped cream mixture. Repeat layers. 5. Sprinkle with toasted pecans, if desired.
Nutritional Information: * Calories: 350 per serving * Fat: 15 grams * Carbohydrates: 45 grams * Protein: 5 grams
Dish Characteristics: * Sweet and tangy * Creamy and decadent * Perfect for special occasions or dessert parties
User Comments: * "This was a hit at my last dinner party!" * "The combination of raspberries, Jell-O, and cake is irresistible." * "I made this for my family and they loved it!"
Special Precautions and Tips: * Use fresh or frozen raspberries for best flavor. * If you don't have raspberry Jell-O, you can substitute strawberry or cherry Jell-O. * To make the trifle ahead of time, prepare it up to step 4 and refrigerate. Top with whipped cream and pecans just before serving.