Raspberry Trifle

• 14 cup sugar
• 3 tablespoons cornstarch
• 3 cups milk
• 4 egg yolks, beaten
• 2 teaspoons vanilla extract
• 1 loaf frozen pound cake, thawed
• 34 cup raspberry jam
• 3 cups fresh raspberries or 3 cups frozen unsweetened raspberries, thawed and drained if frozen
• 13 cup drambuie
• 1 cup whipping cream
• 2 tablespoons confectioners' sugar
• 2 tablespoons sliced almonds, toasted
• fresh raspberry (optional)

1. In a heavy 2 quart saucepan, combine sugar and cornstarch; gradually stir in milk.
2. Bring to a boil over medium heat, stirring constantly.
3. Boil for 2 minutes; remove from the heat.
4. Gradually stir 1/2 cup into beaten egg yolks; return all to pan and mix well.
5. Cook and stir over medium low heat for 15 minutes or until mixture thickens slightly (do not boil).
6. Stir in vanilla.
7. Pour into a bowl; press a piece of waxed paper or plastic wrap on top of the pudding.
8. Chill for 20 minutes.
9. Meanwhile, cut cake into 3/4 inch slices; spread with jam.
10. Cut each slice into thirds; place with jam side up in a 3 quart trifle dish or a deep salad bowl.
11. Cover with berries Sprinkle with the Drambuie liqueur.
12. Top with pudding.
13. Cover and chill overnight.
14. Just before serving, whip cream and sugar until stiff; spread over pudding.
15. Garnish with almonds and berries if desired.
16. Yield: 10-12 servings.
17. Taste of Home.

sugar, cornstarch, milk, egg yolks, vanilla, frozen pound cake, raspberry jam, fresh raspberries, drambuie, whipping cream, sugar, almonds, fresh raspberry

Taken from www.food.com/recipe/raspberry-trifle-176481 (may not work)