Yield: 10 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Pound cake -- 16 oz cut 18 |
| \N \N | Slices |
| \N \N | Or 2 package ladyfinger -- 3 |
| \N ounce | Each |
| 2 packs | Vanilla pudding -- instant 3 |
| 4 ounces | Each |
| 1 \N | Jar raspberry jam -- 18 oz |
| \N \N | Or 1 1/2 pints fresh |
| \N \N | Raspberies |
| \N \N | Whipping cream and fresh |
| \N \N | Raspberries -- for garnish |
Arange one-third of sliced cake on the bottom of a trifle dish or large decorative bowl. Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. Gently stir together jam and raspberries; Spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries. Yield: 8 to 10 servings.
Recipe By : Taste Of Home