Raspberry Cream Trifle
- 1 (14 ounce) can sweetened condensed milk, chilled
- 1 cup cold water
- 1 teaspoon almond extract
- 1 (3 1/2 ounce) package vanilla instant pudding mix
- 2 cups heavy whipping cream, whipped
- 1 (7 inch) angel food cake, cut into 1 inch pieces
- 2 tablespoons seedless raspberry jam
- 2 cups fresh raspberries
- chocolate curls
- of fresh mint
- In a large mixing bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
- Place half of the cake cubes in a 2 quart glass trifle bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.
condensed milk, cold water, almond, vanilla instant pudding, heavy whipping cream, angel food cake, seedless raspberry jam, fresh raspberries, chocolate curls, mint
Taken from www.food.com/recipe/raspberry-cream-trifle-121219 (may not work)