Trifle For The Woman On The Go! - cooking recipe

Ingredients

2 cans frozen raspberries
1 pkg. vanilla Jell-O instant pudding and pie filling (small/large, depending on your bowl size)
1 pt. heavy whipping cream
liqueur (any sweet one will do, e.g., Grand Marnier, whiskey or Tia Maria)
1 large can fruit cocktail
fresh raspberries and blueberries
1 can mandarin oranges
1/2 c. chopped pecans (optional)
1 to 2 pound cakes (Sara Lee is great, depending on the size bowl you use)

Preparation

Put the frozen raspberries in a bowl and bring to boil.
Add 1/2 cup sugar, stirring frequently, until melted.
Prepare other ingredients while raspberries are cooking; wash fruit, open cans, cut pound cake into 1-inch slices and pour some liqueur onto a pie plate.
Remove raspberries from stove and strain into a bowl. Make vanilla pudding.
Make whipped cream with 1 tablespoon sugar. Smoothly stir in 2/3 whipped cream to pudding.
Line up ingredients in order:
pound cake, liqueur plate, raspberry sauce, fruit cocktail, oranges, fresh fruit, pecans and pudding mixture. In a glass bowl, layer in ingredients in this order 2 to 3 times: pound cake quickly dipped into the liqueur on both sides; raspberry sauce; fruit cocktail including some of the fruit juice on each layer; sprinkle oranges/raspberries/blueberries on top and on side in a pattern; sprinkle pecans and pudding mixture.
Put remaining whipped cream on last layer and top with raspberries/blueberries/pecans.