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Raspberry Trifle




Source of Recipe


Internet


List of Ingredients




1 pkg. (about 16 oz.) white angel food cake mix
1 pkg. (4-serving size) sugar-free vanilla instant pudding and pie filling
Skim milk
1 container (4 oz.) frozen whipped topping, thawed
1/2 c. raspberry preserves
2 c. fresh or 12 oz. frozen (thawed) raspberries
1/2 c. sliced almonds



Recipe



Heat oven to 350°. Prepare cake mix as directed on package - except divide batter between 2 ungreased loaf pans,
9 x 5 x 3 inches. Bake 45-50 minutes or until tops are deep golden brown and cracks feel dry. Do not underbake. Immediately invert pans; cool cakes completely. Remove cakes from pans; freeze one cake for future use.
Cut remaining cake into 1-inch cubes. Prepare pudding and pie filling as directed on package for pudding except use skim milk. Fold half of the whipped topping into pudding.
Place 1/3 of the cake cubes in 2-quart serving bowl; dot with 1/2 of the raspberry preserves. Layer 1/2 of the raspberries and 1/2 of the pudding mixture over preserves.
Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
Top with remaining cake cubes and whipped topping. Cover and refrigerate at least 3 hours. Sprinkle with almonds before serving . Garnish with raspberries and mint leaves, if desired.
Serves: 8