Holiday English Trifles

• 1 package yellow cake mix (regular size)
• 1/3 cup orange juice or orange liqueur
• 1/3 cup sherry or additional orange juice
• 1 jar (18 ounces) seedless raspberry jam
• 1-1/2 cups cold 2% milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup reduced-fat sour cream
• 2 cups heavy whipping cream
• 3 tablespoons confectioners' sugar
• 1-1/2 cups fresh raspberries

1. Prepare and bake cake according to package directions, using a greased 13x9-in baking pan. Cool; cut into 1-in. cubes.
2. In a small bowl, combine orange juice and sherry. In another bowl, whisk jam. In a large bowl, whisk milk and pudding mix for 2 minutes. Whisk in sour cream. Let stand for 2 minutes or until soft-set.
3. Divide half of the cake cubes among 15 parfait glasses or dessert dishes; drizzle with half of the orange juice mixture. Layer each with jam and pudding mixture. Top with remaining cake cubes; drizzle with remaining orange juice mixture. Cover and refrigerate for at least 4 hours or overnight.
4. Just before serving, in a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Dollop over trifles and garnish with raspberries.

yellow cake, orange juice, sherry, raspberry, milk, sour cream, heavy whipping cream, sugar, fresh raspberries

Taken from www.tasteofhome.com/recipes/holiday-english-trifles/ (may not work)