Raspberry Trifle

• 1 (16 ounce) package poundcake, cut into 18 slices or 2 (3 ounce) packages ladyfingers
• 2 (3 1/2 ounce) packages vanilla instant pudding mix
• 1 (18 ounce) jar raspberry jam
• 1 12 pints fresh raspberries
• whipped cream
• additional raspberries

1. Arrange one-third of the cake slices on the bottom of a trifle dish or large decorative bowl.
2. Prepare pudding according to package directions.
3. Place another third of the cake slices around the inside of bowl, using half of the pudding to hold them in place.
4. Gently combine jam and raspberries; spoon half over the pudding.
5. Layer with remaining cake, pudding and raspberry mixture.
6. Chill.
7. Garnish with whipped cream and additional raspberries.
8. Prep time does not include chilling time.

poundcake, vanilla instant pudding, raspberry jam, fresh raspberries, whipped cream, additional raspberries

Taken from www.food.com/recipe/raspberry-trifle-69528 (may not work)