Raspberry Trifle Cups Recipe
This Raspberry Trifle Cups Recipe is just perfect for backyard barbecues and weekends on the beach celebrating!
Servings 3 servings
Calories 343kcal
Ingredients
- 10 oz raspberries 10 oz thawed bag frozen
- 3 oz box raspberry jello 3 oz box
- 8 oz whipped topping 8 oz tub
- 2 cups water divided
- ¼ cup Fresh Strawberries washed, stemmed and sliced thin
- ¼ cup Fresh Raspberries washed
- ¼ cup Fresh Blueberries washed
- Fresh Mint if desired
Instructions
- Drain raspberries (as best as you can) and reserve liquid. Measure liquid. I had ½ cup. Set aside.
- Add 1 cup boiling water to the jello. Stir completely until dissolved. Add reserved raspberry liquid and additional cold water to make 1 cup. For example, I had ½ cup raspberry juice, so I added ½ cup cold water. Stir well to combine.
- Add thawed berries and mix well. Pour into mini trifle bowls and refrigerate for about 2-4 hours until set up.
- Top with cool whip, berries and mint. Serve immediately.
- Makes 3 trifle bowls shown.
Nutrition
Serving: 1g | Calories: 343kcal | Carbohydrates: 59g | Protein: 6g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 196mg | Potassium: 264mg | Fiber: 7g | Sugar: 49g | Vitamin A: 99IU | Vitamin C: 36mg | Calcium: 88mg | Iron: 1mg