Trifle Cups



  • 1 Jell-O Gelatin (pkt, 4-serving size, brand gelatin, raspberry fla)
  • 1 cup boiling water
  • 1 red raspberries (pkt, 10-oz Birds Eye quick thaw, thawed)
  • ice cubes
  • 12 shortbread cookies
  • 1/2 milk (or and-Half)
  • 1 instant pudding & pie filling (pkt, 4-serving size Jell-O, and pie f)
  • cool whip (cup Thawed)


  1. Combine syrup and ice cubes to make 1 cup. Add to gelatin, stirring until ice is melted. Place bowl in larger bowl of ice and water. Let stand, stirring occasionally, until gelatin is slightly thickened, about 5 minutes. Reserve 6 raspberries for garnish, if desired. Stir remaining raspberries into gelatin.
  2. CRUMBLE cookies into individual dessert dishes. Spoon gelatin mixture over cookies; chill until set but not firm.
  3. POUR half and half into small bowl. Add pudding mix. Beat with wire whisk until well blended, about 1 to 2 minutes. Let stand 5 minutes or until slightly thickened. Fold in whipped topping. Spoon over gelatin mixture.
  4. Chill until set, about 1 hour. Garnish with reserved raspberries and additional whipped topping, if desired.
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