Raspberry Almond Trifle

• 2 cups whipping cream
• 1/4 cup plus 1 tbsp. raspberry liqueur or 1/4 cup orange juice, divided
• 1 (14 ounce) can eagle brand sweetened condensed milk
• 2 (3 ounce) packages ladyfingers, separated
• 1 cup seedless raspberry jam
• 1/2 cup sliced almonds, toasted

1. In large mixing bowl, beat whipping cream and 1 tablespoons liqueur until stiff peaks form. Fold in Eagle Brand; set aside.
2. Layer bottom of twelve 4 oz custard cups or remekins with lady fingers. Brush with some remaining liqueur. Spread half of jam over ladyfingers. Spread evenly with half of cream mixture; sprinkle with half of almonds. Repeat layers with remaing ladyfingers, liqueur, jam, cream mixture and almonds. Garnish with a couple fresh raspberries before serving.
3. Store covered in refrigerator.

whipping cream, raspberry liqueur, condensed milk, ladyfingers, seedless raspberry jam, almonds

Taken from www.food.com/recipe/raspberry-almond-trifle-429911 (may not work)