My Christmas Choc-Raspberry and Caramel Trifle Gluten Free

Serves 4


  • 2 packets Gluten Free Coconut Choc-Raspberry Macaroons
  • 2 packets Raspberry flavoured jelly (prepared as per instructions)
  • 1 can Nestle Top N Fill Caramel
  • 300ml Thickened Cream, whipped
  • Raspberries to decorate



  1. Break up 1 packet of macaroons and distribute evenly between 4 Trifle serving bowls.
  2. Layer half of the jelly evenly between the bowls.
  3. Dollop half the tin of caramel between the bowls.
  4. Repeat steps 1 – 3. Top with whipped cream and raspberries. Refrigerate until serving.



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