Raspberry Trifle
1 2-layer sponge cake
1 jar raspberry jam
1 pkg slivered almonds
2 pkgs frozen raspberries
2 boxes vanilla pudding
1/2 c cream sherry
1 pint whipping cream
Place one cake in a round bowl, saturate with sherry (1/4 c), spread
with raspberry. jam and sprinkle with 1/2 pkg almonds.
Prepare 1 box pudding.
Pour over first layer.
Place second layer on and repeat procedure.
Place in refrigerator for 1 hour.
To serve, remove and pour drained raspberries on top.
Serve with liberal helpings of whipped cream. |