Dessert Recipes : Raspberry Trifle

Ingredients :

1 angelfood cake, sliced lengthwise in 3 equal pieces (you may substitute pound cake)
1 8-oz. jar raspberry preserves
One quarter cup cream sherry
2 cups custard or vanilla pudding
1 8-oz. carton whipped topping or you can make your own by whipping heavy cream
One quarter cup sliced almonds

Spread raspberry preserves on the topside of the bottom layer of the angelfood cake. Place cake side down in a trifle bowl or other glass bowl. Sprinkle one third of the sherry onto the cake, top with 1 cup of custard or pudding. Follow this with the middle portion of the cake. Place the top of the cake over the middle portion and sprinkle with remaining sherry, whipped topping and sliced almonds. Slice and serve.

Tips : We made this with low fat pudding and fat free whipped topping and it was just great.