Almond and Chocolate Whipped Cream Trifle

• 24 soft ladyfingers (more or less, about 2 packages)
• 12-23 cup almond liqueur (Amaretto recommended)
• 2 (7 ounce) cansaerosol whipped cream (like Reddi Wip)
• 3 12 ounces bittersweet chocolate, baking bar finely chopped
• 14 cup slivered almonds
• cocoa powder, for dusting
• 1 pint raspberries

1. Line an 8- to 9-inch square or round glass dish or bowl with ladyfingers.
2. Douse with half of the liqueur, spray with a layer of whipped cream.
3. Sprinkle chocolate pieces and slivered almonds.
4. Repeat this layering another time.
5. After the second layering, spray a healthy shot of whipped cream on top.
6. Dust with cocoa powder, garnish with raspberries and serve, or chill until ready to serve.

ladyfingers, almond liqueur, cream, bittersweet chocolate, almonds, cocoa, raspberries

Taken from www.food.com/recipe/almond-and-chocolate-whipped-cream-trifle-343259 (may not work)