Raspberry Trifle

By á-6659

Ingredients

• 10 oz frozen raspberries
• 2 tsp cornstarch
• 12 double ladyfingers or 24 strips white cake
• 1/4 c sherry
• 3 1/3 oz pkg instant vanilla pudding
• 2 c milk
• 1 c heavy cream whipped
• 1 c unblanched almonds

Preparation

Step 1

Stir a littles syrup from raspberries into cornstarch then add remaining syrup and berries and cook until clear and slightly thick; cool.

Sprinkle 12 double ladyfingers (separated) with 1/4 c sherry.

Arrange half around bottom of 6 c glass bowl.

Prepare pudding according to box instructions.

Whip 1 c heavy cream, and reserve 1/2 c, fold the rest into pudding.

Layer 1/2 berries, pudding, and 1/2 c sliced almonds over lady fingers.

Arrange remaining ladyfingers around sides of bowl and repeat layers of berries and pudding and 1/2 c almonds.

Garnish with reserved cream and berries.

Chill.