Raspberry Trifle

This is a perfect way to use your garden fresh berries or even bananas!

Ingredients:

1 1/2 cups very cold water

1 can (14 ounces) sweetened condensed milk

1 3.4 ounce package of Jello brand instant vanilla pudding

3 cups heavy whipping cream

30 ounces of raspberries (or strawberries/your favorite summer berry)

1 box of Nilla Wafers (mini if making individual cups, regular if making one large bowl)

Directions:

In a medium bowl, add your cold water and sweetened condensed milk, Mix with hand mixer or stand mixer for a minute or so. Make sure no chunks remain.

Add the pudding mix and mix again for 3ish minutes until no chunks remain.

Put plastic wrap on the bowl and leave in the fridge for 1-3 hours until it’s firm.

In a stand mixer, add you heavy whipping cream and whip until stiff peaks start to form, but don’t mix it more after that. Then keep in on low and add your cold pudding mixture one spoon full at a time and mix until no streaks are visible.

Take half of your raspberries and crush with a muddler or immersion blender.

Now take your serving bowl (or individual bowls) and add 1/3 of the creamy pudding mixture (a spoonful for individual bowls) to the bottom of the bowl, then top with your crushed raspberries and on top of that, layer the Nilla Wafers.

Then add another 1/3 of the creamy pudding mixture (a spoonful for individual bowls) and on top, add the whole raspberries (saving a few for garnish) and top with the Nilla Wafers and the rest of the pudding mixture (a spoonful for individual bowls).

Garnish with crushed Nilla Wafers and more raspberries.

Cover with plastic wrap and keep in the fridge for at least 4-6 hours, the longer you leave this, the better it gets!