POUND CAKE RASPBERRY TRIFLE

A copycat recipe based on a trifle recipe from Geary's in Beverly Hills, CA

1 pkg. vanilla pudding mix (not instant)
1/4 tsp. almond extract
1 frozen pound cake
1/4 cup raspberry jam
1 (12 oz.) pkg. frozen raspberries, thawed
Cool Whip

Cook the pudding according to the pie directions on the box adding the almond extract as soon as you take it off the heat. Cover with plastic wrap and let cool to warm.

Cut cake slices 1/2-inch thick and place half in the triffle dish. Top with half of the jam, half the berries and half the pudding. Repeat the layer. Top with Cool Whip. Chill for at least 2 hours.

Note: Another version is to use a package of instant vanilla pudding, mixed with 1/2 cup milk (without cooking) and then blended in with the Cool Whip. Use this as the custard layer. Sprinkle some almond slices on the top for a garnish.

Source: rec.food.recipes/April Jones/Mar 26 2002