Raspberry Trifle

• 16 ounces poundcake, cut into 18 slices or 2 packages ladyfingers (I have used angel cake or even yellow cake that I have made)
• 2 (3 1/2 ounce) packages vanilla flavor instant pudding and pie filling mix
• 1 jar raspberry jam
• 1 12 pints fresh raspberries
• whipped cream
• fresh raspberry

1. Arrange one third of sliced cake in the bottom of a trifle dish.
2. Prepare pudding according to package directions.
3. Place one third more cake pieces around inside of bowl using half of pudding to hold them in place.
4. Gently stir together jam and raspberries; spoon half over pudding.
5. Cover with remaining cake pieces.
6. Layer remaining pudding and raspberry mixture.
7. Chill.
8. Garnish with whipped cream and fresh raspberries.

poundcake, vanilla flavor, raspberry, fresh raspberries, whipped cream, fresh raspberry

Taken from www.food.com/recipe/raspberry-trifle-76699 (may not work)