Trifle
16 oz Sara Lee pound cake 12 oz frozen raspberries 1/2 cup sugar Tapioca pudding Whipped cream
16 oz Sara Lee pound cake
12 oz frozen raspberries
1/2 cup sugar
Tapioca pudding
Whipped cream
Add sugar to raspberries. Set aside and allow to thaw. Line a pan or bowl with sliced cake. Spread raspberries over cake. Add a layer of tapioca pudding. Add a layer of whipped cream.
Add sugar to raspberries. Set aside and allow to thaw.
Line a pan or bowl with sliced cake.
Spread raspberries over cake.
Add a layer of tapioca pudding.
Add a layer of whipped cream.
