Not Your Average Strawberry Trifle

• 30 to 32 oz. frozen strawberries in syrup, thawed
• 3/4 c. raspberry liqueur
• 1/4 c. Marsala
• 2 pkg. vanilla pudding (instant or cooked)
• 3 c. milk (not 4 as on package of pudding)
• 1 pt. heavy cream (unsweetened)
• 1 1/2 pkg. ladyfingers
• 1 qt. or more fresh strawberries
• 1/2 pt. whipping cream
• slivered almonds

1. Combine frozen strawberries, liqueur and Marsala in a saucepan and boil down until thickened.
2. Stir to prevent scorching on bottom.
3. Cool.
4. Prepare pudding and milk as directed.
5. Whip cream until stiff.
6. Fold pudding and cream together, cover and refrigerate.
7. Wash, hull and slice strawberries; keeping the nicest ones whole for garnish.
8. Sweeten and whip whipping cream for garnish.
9. Toast, if desired, slivered almonds for garnish.

frozen strawberries, raspberry liqueur, marsala, vanilla pudding, milk, heavy cream, ladyfingers, fresh strawberries, whipping cream, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=436467 (may not work)