Chambord Raspberry Trifle - cooking recipe

Ingredients

1 store-bought angel cake
2 pkg. instant vanilla pudding
2/3 c. Chambord liqueur
raspberry preserves
1 pkg. frozen strawberries

Preparation

Cut angel cake into small pieces.
Make pudding according to directions on package.
Using a large trifle bowl, layer bottom with cake.
Drizzle liqueur over it, followed by pudding, whipped topping and raspberry preserves.
Keep layering and put strawberries on last.