Recipe - Raspberry Trifle

16 ounce Pound cake, in 18 slices
2 pack (3 oz) instant vanilla
pudding mix
1 Jar (18 ounce) raspberry jam
1 One half pt Fresh raspberries
Whipped cream
Fresh raspberries, for
garnish

Arrange onethrid of cut or sliced up cake on the bottom of a trifle dish or large
decorative bowl. Prepare pudding according to package directions. Place
onethird more cake pieces around inside of bowl, using half of pudding to
hold them in place. Gently stir together jam and raspberries. Spoon half of
jam mixture over pudding. Cover with remianing cake pieces. Layer remaining
pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh
raspberries. MC formatting by bobbi744@sojourn.com

Recipe by: Taste of Home Magazine, April/May '93, p. 34

Posted to MCRecipe Digest V1 #487 by Roberta Banghart
bobbi744@sojourn.com on Feb 27, 1997.