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Taylor Jean Werges
Cheesecake trifle
American dish with raspberries, bastogne cakes, hangop and vanilla custard.
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Ingredients
Directions
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Puree half of the raspberries with the sugar until smooth.
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Crumble the cakes coarsely and spread half over the bottom of the dish.
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Mix the heap with the vanilla custard and scoop half of the mixture into the dish.
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Spoon half of the frame box puree.
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Make another layer with cake, heap and raspberry puree. Spread the rest of the raspberries over the trifle.
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Nutrition
325Calories
Sodium7% DV165mg
Fat22% DV14g
Protein14% DV7g
Carbs14% DV41g
Fiber8% DV2g
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