Name: Raspberry No-Bake Trifle for busy Moms
Prep time: 15 min
Total time: 15 min
Ingredients: 1 Can Raspberry Pie Filling; 1 Pound Cake (Frozen ); 1 Container Cool Whip; 20 Oreo Cookies (centers removed)

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550

Good things come to those who No-Bake! It’s hot! Who wants to turn their oven on? Not me. So I made these great Raspberry No-Bake trifles for a fun treat. These convenient raspberry trifles in a glass combine pillowy pound cake, sweet-tart raspberry filling, airy Cool Whip swirled with more raspberry.

At a Glance

Serves

4 trifles

Total time

15 minutes

Main ingredients

Raspberry pie filling, pound cake, cool whip

Type

Cold, no-bake dessert. Served chilled straight from the fridge or a cooler.

Meal prep friendly?

Absolutely

Portable?

Yes! Assembled in mason jars, they travel beautifully in a cooler.

Season

Fresh raspberries peak from June through August, but this recipe uses canned pie filling, which means you can make it any time of year.

Raspberry No-Bake Trifle for busy Moms

Ingredients Method Notes Equipment

Ingredients

▢ 1 Can Raspberry Pie Filling
▢ 1 Pound Cake Frozen
▢ 1 Container Cool Whip
▢ 20 Oreo Cookies centers removed

Step by Step

Prepare your Pound Cake: remove from freezer and allow it to thaw.
Then slice into 1 inch pieces.
Prepare your Cool Whip and add in ¼ cup of raspberry pie filling.
Stir until combined.
Prepare your Oreo Crumbs: Crush cookies in a large baggie or pulverize them in a food processor.
Layer Pie Filling, Pound Cake, Raspberry Cool Whip, Oreos, Raspberry Cool Whip and top with more pie filling.
Cover jars, place in a cooler with ice and take it to the park to enjoy. Just don’t forget the spoons!

Start Cooking Assistent

My tips

Here’s this one step that separates a good trifle from a great one: make it the night before. When the pound cake sits overnight in the fridge, it soaks up all that fruityness. Make it before bed, cover the jars, and let the fridge do the rest.

Equipment

4 Mason Jars

Nutrition

Serving: 1 TrifleCalories: 550 kcalCarbohydrates: 130 gProtein: 7 gFat: 15 gSaturated Fat: 4 g

Author: Susanne Queck

Servings: 4 glasses

Course: Dessert

Cuisine: American

Don’t miss more success tips below.

How to Store Leftovers

At room temperature: This dessert needs to stay cold. Don’t leave it out for more than 2 hours.
In the refrigerator: Cover your jars tightly and refrigerate for up to 2 days.
Freezing: Don`t. Trifle does not freeze well, upon thawing, that beautiful texture will be ruined.

Delicious Variations to Try

Strawberry-Banana Trifle: Swap the raspberry pie filling for strawberry and add sliced fresh bananas.

Lemon-Blueberry: Use blueberry pie filling and stir a teaspoon of lemon zest into your Cool Whip mixture.

Chocolate Raspberry Trifle: Add a layer of chocolate pudding between the pound cake and the raspberry Cool Whip.

Berry Patriotic Trifle: Use both raspberry and blueberry pie filling, alternate the layers with Cool Whip, and you’ve got a red, white, and blue stunner for the 4th of July.

Grown-Up Version: Drizzle a splash of Chambord (raspberry liqueur) or Italian limoncello over the pound cake slices before layering.

Can I use a homemade pound cake instead of frozen?

Yes, and if you have one on hand, go for it! Just make sure it’s completely cooled before you start layering, a warm cake will melt your Cool Whip. A day-old cake actually works even better.
Here is a homemade heart pound cake recipe .

Can I substitute the Cool Whip with homemade whipped cream?

Yes. Simply whip 1½ cups of heavy cream to stiff peaks, adding 2 to 3 tablespoons of powdered sugar. Note that it’s less stable, plan to serve your raspberry trifles within a few hours and don’t try to transport them in a cooler.

What types of cake can I use instead?

Angel food cake is a fantastic substitute, as well as sponge cake, or ladyfingers.

Can I make these in a bowl instead of glasses?

Definitely. Simply double or triple my recipe amounts, use a large clear glass dish, and layer away. 🙂

How far in advance can I make these?

Up to 24 hours ahead is the sweet spot. Beyond that, the pound cake can get very soft and the cookie layer loses its crunch.

The great thing about treats in jars is that you can pack them up in a cooler and take them on a picnic lunch. It’s so much fun for the kids (and adults) to eat from them. Make them mini and take them to your Family Reunion, Pool Party, Neighborhood Pot Luck! Just don’t forget the spoons. They are sure to please!

Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.