Raspberry Trifle - cooking recipe

Ingredients

1 angel food cake
1 package instant vanilla pudding
milk
1 (4 ounce) container Cool Whip
1/2 cup raspberry preserves
2 cups fresh raspberries or 12 ounces frozen raspberries, thawed
1/4 cup sliced almonds

Preparation

Cut cake into 1 inch cubes.
Prepare pudding according to directions on package.
Fold half of the Cool Whip into the pudding.
Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
Top with remaining cake cubes and whipped topping.
Cover and refrigerate at least 3 hours.
Sprinkle with almonds before serving.
*Youmay have a variation of this using omit raspberry preserves and raspberries.
add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.