1-Before you start, make sure you have all the ingredients ready to go. This includes mixing the pudding and preparing your cake cubes, which sets the stage for a smooth assembly. Having everything at hand makes the process fun and straightforward, especially if you’re new to making trifles.

2-Wash your fresh raspberries gently and get your trifle bowl or serving dish out. A clear glass bowl works wonders to show off the layers. This step helps avoid any last-minute rushes and keeps things organized.

Begin by preparing the pudding: Mix the two packages of white chocolate pudding mix with 4 cups of milk, whisking until it’s smooth and creamy. Then, pop it in the fridge to set while you work on the rest. This gives the pudding time to thicken up nicely.

4-Next, cut the baked white cake from the 9×13 inch pan into even cubes. Place a layer of these cubes at the bottom of your trifle bowl to create a solid base. Spoon half of the prepared white chocolate pudding over the cake layer for that creamy goodness.

5-In a small bowl, combine 16 ounces of whipped topping with half a cup of raspberry preserves, folding them together until fully mixed. This raspberry cream mixture adds a delightful twist. Spoon half of it over the pudding layer and drizzle the remaining half cup of raspberry preserves on top for extra flavor.

6-Add half of the 3 cups of fresh raspberries next, spreading them out evenly. They bring a fresh pop of color and taste. Now, repeat the process with the remaining cake cubes, pudding, and raspberry cream mixture to build more layers.

7-Finish by spreading the remaining 4 ounces of whipped topping on top and decorate with the rest of the raspberries. This final touch makes it look as good as it tastes. Cover the trifle and refrigerate it until you’re ready to serve, which helps the flavors blend together.