Victorian Raspberry Trifle - cooking recipe

Ingredients

1 (5 ounce) package vanilla pudding mix, not instant
1 pint whipping cream
2 tablespoons sugar
1 teaspoon vanilla
1 (10 ounce) jar seedless raspberry jam
10 ounces angel food cake
2/3 cup slivered almonds, toasted
1 pint raspberries
mint sprig, for garnish

Preparation

Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake.
Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like.
Reserve as many raspberries & almonds as you desire for top garnish.
Prepare pudding.
Whip cream with sugar and vanilla.
Warm preserves until liquid.
In a straight sided trifle bowl place half the cake cubes.
Pour half the preserves over the cake.
Sprinkle half of raspberries and half of almonds over the preserves.
Cover with half the pudding.
Cover with half the whipped cream.
Repeat layers with remaining ingredients, finishing with whipped cream.
Chill at least four hours but overnight is best.
Garnish with reserved raspberries and almonds just before serving.
Garnish with mint if you like but it's beautiful without it.