Fruit Trifle

• 2 (3 oz. each) pkg. cook and serve vanilla pudding
• 2 c. milk
• 1 1/2 c. canned pineapple juice
• 1 c. raisins
• 1 (8 oz.) carton frozen whipped topping, thawed
• 2 (8 oz.) cans crushed pineapple
• 1 (16 oz.) lb. cake
• 1 (10 oz.) jar raspberry jam, melted
• 1 (15 1/4 oz.) can tropical fruit salad
• 2 Tbsp. sliced almonds, roasted
• raspberries (for garnish)

1. Cook pudding per package directions.
2. Use milk and juice as cooking liquid.
3. Cool.
4. Save 1 tablespoon raisins for garnish. Stir remaining raisins and 3/4 carton whipped topping into pudding.
5. Measure and drain 1/2 cup pineapple for garnish.
6. Cut cake into chunks.
7. Pour 1 cup pudding mixture into 3-quart glass bowl.
8. Top with half each of cake, jam, remaining undrained pineapple, undrained tropical fruit and pudding.
9. Repeat layers. Chill 20 minutes or overnight.
10. Spoon remaining whipped topping over trifle.
11. Garnish with reserved pineapple, raisins, almonds and raspberries.
12. Serves 12.

milk, pineapple juice, raisins, frozen whipped topping, pineapple, cake, raspberry, tropical fruit salad, almonds, raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=985861 (may not work)