My mother knows how to make a memorable meal, and her desserts are even more so (if that’s even possible). I enjoyed this dessert while growing up and it continues to be one of my favorite go-to’s when I need something easy, refreshing, and delicious!
There are many ways to serve this cream pudding; dollop it over slices of angel food or lightly grilled pound cake; create a trifle by alternating layers of angel food cake and pudding; or even serving alone is just as wonderful.
Fresh raspberries are the star of the show here.
Vanilla bean paste is such a wonderful staple to have on hand. It adds much more flavor and richness than using vanilla extract.
Can you see the little specks of vanilla bean in the pudding? Pure heaven.
Grilling the pound cake adds a nice caramelized crust that enhances the flavor.
Raspberry Dream
Ingredients
- 1 package of instant vanilla pudding
- 2 C cold milk
- 1 container of extra creamy Cool Whip
- 1 pint fresh raspberries (about 2 Cups)
- 1/2 tsp of vanilla bean paste (can be substituted with 1 tsp pure vanilla extract)
- 1 loaf prepared pound cake
- mint leaves and extra raspberries for garnish
Instructions
Prepare the pudding mix according to package directions by whisking in the cold milk. Once combined, lay a piece of plastic wrap directly over the pudding to prevent crusting and place in the refrigerator until chilled and thick - at least 30 minutes.
Fold about 3/4 of the raspberries, whipped cream, and vanilla into the pudding. Don't over mix. Fold by drawing up air from the bottom of the bowl as you turn the bowl a quarter turn. You want it to stay as light and airy as possible.
If you desire more of a raspberry flavor, crush a few berries prior to folding into the pudding.
Set aside until ready to serve.Lightly butter slices of pound cake and grill them until slightly caramelized.
To serve, dollop each slice of pound cake with the pudding/raspberry mixture and garnish with more berries and mint leaves.
