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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 16 |
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Cooking time is chilling time. 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 |
fresh mint |
Directions:
1. 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.
2. 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.
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