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Raspberry Trifle

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“This is very good, and pretty when served in a glass dish.”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut cake into 1 inch cubes.
  2. Prepare pudding according to directions on package.
  3. Fold half of the Cool Whip into the pudding.
  4. Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
  5. Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
  6. Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
  7. Top with remaining cake cubes and whipped topping.
  8. Cover and refrigerate at least 3 hours.
  9. Sprinkle with almonds before serving.
  10. *Youmay have a variation of this using omit raspberry preserves and raspberries.
  11. add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.

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