Trifle

• 1 layer sponge cake or 1/2 tube chiffon cake
• 1/2 cup (125 ml) raspberry preserves
• 1/3 cup (80 ml) dry sherry (or 1/2 cup)
• 1 17 oz (476 grm) can apricot halves, drained
• 1 3 or 3-1/4 oz (91 grm) package regular vanilla pudding mix
• 3 cups (700 ml) milk
• 1 tsp (5 ml) vanilla
• 1/2 cup (125 ml) whipping cream
• 1/4 cup (60 ml) slivered almonds, toasted

1. Slice cake into thin fingers.
2. Spread half the fingers with preserves and top with remaining fingers to make sandwiches.
3. Place half the finger sandwiches, spoke fashion, in a 2 quarts (1900 ml) serving dish.
4. Sprinkle with half the sherry.
5. Repeat with the remaining cake and sherry.
6. Quarter apricots; place atop cake.
7. Cook pudding following the package directions, using the 3 cups (700 ml) milk.
8. Stir in vanilla.
9. While pudding is hot, pour over trifle.
10. Chill the dessert thoroughly.
11. Whip cream.
12. Garnish trifle with whipped cream and toasted almonds.

layer, raspberry preserves, sherry, apricot halves, regular vanilla pudding, milk, vanilla, whipping cream, almonds

Taken from online-cookbook.com/goto/cook/rpage/000AA0 (may not work)