Ruby Red Raspberry Trifle

By dashy_65

Ingredients

• 3 (10 oz) pkg. frozen raspberries in syrup, thawed
• 2 T. cornstarch
• 1/2 c. sliced almonds
• 2 1/2 skim milk
• 2 (3.5oz) instant French vanilla pudding mix
• 1 T. vanilla
• 1 (8 oz) pkg (about 3 cups) Cool Whip thawed
• 3 (3 oz) pkg. ladyfingers, split

Details

Servings 12

Preparation

Step 1

In medium saucepan combine raspberries in syrup and cornstarch; stir until well blended. Cook over medium heat, stirring constantly, until bubbly. Cook and stir 1 minute or until thickened. Pour into 8" glass pie pan or shallow baking dish. Place in freezer for 15 minutes or until cooled to room temperature, stirring once or twice.

Meanwhile, heat skillet over medium heat until hot. Add almonds; cook, stirring frequently until golden brown. Remove from skillet and set aside.

With wire whisk, combine milk and pudding mix; stir until thickened. Stir in vanilla. Fold in Cool Whip.

Line bottom of 13X9 baking dish with 1 pkg. ladyfinger halves, flat side down. Top with half of raspberry mixture (about 1 1/2 cups), half of pudding, second pkg. ladyfinger halves, remaining half of pudding, remaining pkg ladyfinger halves, and remaining half of raspberry mixture. Sprinkle almonds evenly over top of trifle. Cover, refrigerate at least 2 hours or overnight before serving.

280 cal, 4g fat, 310mg sodium, 4g fiber