Raspberry Trifle

• 1 angel food cake
• 1 package instant vanilla pudding
• milk
• 1 (4 ounce) container Cool Whip
• 1/2 cup raspberry preserves
• 2 cups fresh raspberries or 12 ounces frozen raspberries, thawed
• 1/4 cup sliced almonds

1. Cut cake into 1 inch cubes.
2. Prepare pudding according to directions on package.
3. Fold half of the Cool Whip into the pudding.
4. Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
5. Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
6. Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
7. Top with remaining cake cubes and whipped topping.
8. Cover and refrigerate at least 3 hours.
9. Sprinkle with almonds before serving.
10. *Youmay have a variation of this using omit raspberry preserves and raspberries.
11. add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.

cake, vanilla pudding, milk, raspberry preserves, fresh raspberries, almonds

Taken from www.food.com/recipe/raspberry-trifle-16994 (may not work)