Fresh Berry Trifle

• 1 (3 1/4 oz.) pkg. vanilla pudding and pie filling
• 1 tsp. rum flavoring
• 12 ladyfingers*
• 2 c. fresh blueberries or strawberries
• 1 c. chilled whipping cream
• 1/4 c. packed brown sugar
• 2 Tbsp. toasted sliced almonds

1. Prepare pudding as directed on package for pudding.
2. Cover surface of pudding with plastic wrap while cooling.
3. Cool to room temperature.
4. Stir in flavoring.
5. Split ladyfingers lengthwise; arrange in a 2-quart glass serving bowl.
6. Line sides and bottom. Layer pudding, blueberries and remaining ladyfingers.
7. Beat whipping cream and brown sugar in chilled mixing bowl until stiff. Spread over trifle; sprinkle with almonds.
8. Refrigerate at least 1 hour.
9. To serve, spoon into dessert dishes.
10. Makes 8 to 10 servings.

vanilla pudding, rum flavoring, ladyfingers, fresh blueberries, chilled whipping cream, brown sugar, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=696343 (may not work)