Raspberry Chocolate Cream Trifle

• 32 ounces (two 16 oz) chocolate cream cakes from bakery, that is a choc cake with a light glaze on it, or make your own choc cake
• 14 ounces can sweetened condensed milk
• 1 cup cold water
• 1 teaspoon almond extract
• 3.4 ounces package instant vanilla pudding
• 4 ounces frozen non dairy topping, thawed
• 6 tablespoons raspberry liquer
• 8 ounces raspberry preserves
• 3 pints fresh raspberries
• 2 sprigs mint for garnish

1. In a large bowl, beat the milk, water, and extract until blended.
2. Add the vanilla pudding and wisk for 2 minutes.
3. Let stand until soft set, about 2 min,
4. Cover and chill until partially set.
5. Fold in non dairy topping.
6. Cut cake into 1 inch cubes, either the bakery ones, or your own chocolate cake.
7. Put 1/2 cake in the bottom of a trifle bowl, and sprinkle with 3 tbs of the liquer.
8. Top with 1/3 cream mixture
9. Carefully spread preserves over cream layer.
10. Sprinkle with 3/4 of the raspberries.
11. Add the rest of the cake, sprinkle the remaining 3 tbs liquor, layer of whipped cream.
12. Sprinkle the reserved berries on top for garnish, and then the mint.

chocolate cream cakes from bakery, condensed milk, cold water, almond, raspberry liquer, raspberry preserves, fresh raspberries, mint

Taken from food52.com/recipes/11487-raspberry-chocolate-cream-trifle (may not work)