Raspberry Cream Trifle - cooking recipe

Ingredients

1 (14 ounce) can sweetened condensed milk, chilled
1 cup cold water
1 teaspoon almond extract
1 (3 1/2 ounce) package vanilla instant pudding mix
2 cups heavy whipping cream, whipped
1 (7 inch) angel food cake, cut into 1 inch pieces
2 tablespoons seedless raspberry jam
2 cups fresh raspberries
chocolate curls
of fresh mint

Preparation

In a large mixing bowl, beat the milk, water and extract until blended. Add pudding mix; whisk for 2 minutes. Let stand for 2 minutes or until soft-set. Cover and chill until mixture is partially set. Fold in the whipped cream.
Place half of the cake cubes in a 2 quart glass trifle bowl. Top with half of the cream mixture. Carefully spread with jam. Sprinkle with 1 cup raspberries. Layer with remaining cake cubes, cream mixture and raspberries. Garnish with chocolate curls and mint.