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