1 8-1/2” x 4-1/2” loaf
pound cake, cut into 1” pieces
1 package (3-1/8 ounce) vanilla pudding & pie filling mix (regular, not
2 cups milk
1/3 cup orange juice
1 cup raspberry preserves
1 cup chilled whipping cream
¼ cup sugar
½ teaspoon pure vanilla
¼ cup toasted slivered almonds
Prepare pudding according to
package directions; let cool. Arrange half the pieces of cake in a two-quart
glass serving bowl (trifle bowl or other decorative glass bowl). Sprinkle with
half the orange juice. Spoon half the preserves over cake pieces, spread with
1 cup of the pudding. Repeat layers with remaining cake, juice, preserves and
pudding. Cover, refrigerate at least four hours.
Beat whipping cream, sugar
and vanilla in chilled bowl until stiff; spread over trifle. Sprinkle with
almonds, garnish with whole raspberries.
Makes 8-10- servings.