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RASPBERRY ALMOND TRIFLE




List of Ingredients



• 2 CUPS WHIPPING CREAM
  
• 1/4 CUP PLUS 1 TABLESPOON RASPBERRY LIQUEUR OR ORANGE JUICE, DIVIDED
  
• 1 ( 14 OUNCE CAN ) EAGLE BRAND SWEETENED CONDENSED MILK
  
• 2 ( 3 OUNCE PACKAGES ) LADYFINGERS, SEPARATED
  
• 1 CUP SEEDLESS RASPBERRY JAM
  
• 1/2 CUP SLICED ALMONDS, TOASTED
  






Instructions



1. IN A LARGE MIXING BOWL, BEAT WHIPPING CREAM AND 1 TABLESPOON LIQUEUR UNTIL STIFF PEAKS FORM. FOLD IN SWEETENED CONDENSED MILK AND SET ASIDE.
   
   
2. LAYER BOTTOM OF 12 ( 4 OUNCE ) CUSTARD CUPS OR RAMEKINS OR A LARGE TRIFLE BOWL WITH LADYFINGERS. BRUSH THEM WITH SOME OF THE REMAINING LIQUEUR. SPREAD HALF OF JAM OVER LADYFINGERS. SPREAD EVENLY WITH HALF OF WHIPPED CREAM, SPRINKLE WITH HALF THE ALMONDS. REPEAT LAYERS WITH REMAINING LADYFINGERS, LIQUEUR, JAM, WHIPPED CREAM AND ALMONDS.
   
   
3. COVER AND CHILL IN REFRIGERATOR FOR 2 HOURS OR OVERNIGHT. STORE ANY LEFTOVERS COVERED IN REFRIGERATOR.
   
   






Final Comments


THIS IS A BEAUTIFUL DESSERT WHEN MADE IN A TRIFLE GLASS BOWL.

ENJOY!