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Pound Cake Raspberry Trifle




Source of Recipe


Internet


List of Ingredients




1 pkg. vanilla pudding mix (not instant)
1/4 tsp. almond extract
1 frozen pound cake
1/4 cup raspberry jam
1 (12 oz.) pkg. frozen raspberries, thawed
Cool Whip


Recipe



Cook the pudding according to the pie directions on the box adding the almond extract as soon as you take it off the heat. Cover with plastic wrap and let cool to warm.

Cut cake slices 1/2-inch thick and place half in the triffle dish. Top with half of the jam, half the berries and half the pudding. Repeat the layer. Top with Cool Whip. Chill for at least 2 hours.

Note: Another version is to use a package of instant vanilla pudding, mixed with 1/2 cup milk (without cooking) and then blended in with the Cool Whip. Use this as the custard layer. Sprinkle some almond slices on the top for a garnish.