Fruit Trifle - cooking recipe

Ingredients

2 (3 oz.) pkg. vanilla pudding, cooked
2 c. milk
2 (8 oz.) cans crushed pineapple in own juice
1 c. raisins
1 (8 oz.) container frozen whipped topping, thawed
1 1/2 c. pineapple juice
1 (16 oz.) pound cake
1 (10 oz.) jar raspberry jam, melted
1 (15 1/4 oz.) can tropical fruit salad
2 Tbsp. sliced almonds
raspberries (to garnish)

Preparation

Cook pudding per directions (use milk and pineapple juice as liquid to cook).
Cool pudding.
Stir raisins and 3/4 of whipped topping into pudding.
Measure 1/2 cup crushed drained pineapple and reserve for garnish.