Berry Trifle

2 hours


  • 12 (2.25 oz) or 24 (1oz) Bridgford Biscuits, thawed – White or Wheat
  • ¼ cup rum or sherry
  • 36oz red raspberry preserves (or other flavor)
  • 6 cups prepared vanilla pudding
  • 4 cups whipped topping


  1. Take one 2.25 oz biscuit (or two, 1 oz biscuits) and place on cutting board.
  2. Slice biscuit(s) in half horizontally. Place biscuit halves cut size up on board.
  3. Drizzle ¼ teaspoon rum or sherry on each half. Spread each half with a thin layer raspberry preserves.
  4. Place one biscuit half (or two of the 1 oz biscuit halves) cut side up on dessert plate.
  5. Top with ¼ – ½ cup pudding and fresh berries.
  6. Place top half (or halves) of biscuit, cut side down on berries.
  7. Refrigerate for at least 2 hours before servings.
  8. Garnish generously with whipped cream.
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