Raspberry Amaretto Angel Trifle

• 1 (435 g) canof devon custard
• 1 pint fresh raspberry
• 2 kiwi, peeled and sliced
• 12 cup seedless raspberry jelly
• 2 tablespoons Amaretto or 2 tablespoons water, plus
• 14 teaspoon almond extract (I prefer the real stuff)
• 5 34 cups cubed angel food cake
• 3 tablespoons sliced almonds, toasted

1. Combine raspberry spread and amaretto in a small bowl, stirring with a whisk until smooth.
2. Arrange half of cake cubes in a 2 quart trifle bowl or glass bowl, brush with half of raspberry mixture.
3. Spoon half of the custard over raspberry mixture.
4. Next spread 1 pint of fresh raspberries over first layer of cake and raspberries/amaretto mixture.
5. Place sliced kiwi around edge of bowl so it looks like the slice is standing up.
6. Repeat layers with remaining cake cubes, raspberry/amaretto mixture and custard.
7. Sprinkle evenly with toasted almonds.
8. Cover and chill at least 30 minutes.

custard, fresh raspberry, kiwi, raspberry jelly, water, almond, cake, almonds

Taken from www.food.com/recipe/raspberry-amaretto-angel-trifle-95788 (may not work)