Raspberry Trifle

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Raspberry Trifle

1 angel food cake, sliced in 3 equal layers
1 (8 ounce) jar raspberry preserves
1/4 cup cream sherry
2 cups vanilla pudding
1 (8 ounce) carton whipped topping
1/4 cup sliced almonds

Spread raspberry preserves on the topside of the bottom layer of the cake. Place cake side down in a trifle bowl or other glass bowl. Sprinkle 1/3 of the sherry onto the cake, top with 1 cup of pudding. Repeat with the middle layer of the cake. Place the top of the cake over the middle portion and sprinkle with remaining sherry, whipped topping and sliced almonds. Slice and serve.

   

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Patricia Walters-Fischer