Cut or tear angel food cake into bite sized pieces. I use an electric knife for ease of cutting and to not squish the cake.
Raspberries may be fresh or frozen. Frozen are absorbed into the cake better. Fresh make a better garnish. Use both if you like.
Reserve as many raspberries & almonds as you desire for top garnish.
Prepare pudding.
Whip cream with sugar and vanilla.
Warm preserves until liquid.
In a straight sided trifle bowl place half the cake cubes.
Pour half the preserves over the cake.
Sprinkle half of raspberries and half of almonds over the preserves.
Cover with half the pudding.
Cover with half the whipped cream.
Repeat layers with remaining ingredients, finishing with whipped cream.
Chill at least four hours but overnight is best.
Garnish with reserved raspberries and almonds just before serving.
Garnish with mint if you like but it's beautiful without it.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	790.1 Kcal (3308 kJ)
Calories from fat	457.37 Kcal
		% Daily Value*
Total Fat	50.82g	78%
Cholesterol	133.08mg	44%
Sodium	374.48mg	16%
Potassium	470.18mg	10%
Total Carbs	78.12g	26%
Sugars	46.66g	187%
Dietary Fiber	8.1g	32%
Protein	11.82g	24%
Vitamin C	21.5mg	36%
Iron	1.5mg	8%
Calcium	202.6mg	20%

Amount Per 100 g
Calories	253.01 Kcal (1059 kJ)
Calories from fat	146.46 Kcal
		% Daily Value*
Total Fat	16.27g	78%
Cholesterol	42.62mg	44%
Sodium	119.92mg	16%
Potassium	150.56mg	10%
Total Carbs	25.02g	26%
Sugars	14.94g	187%
Dietary Fiber	2.59g	32%
Protein	3.79g	24%
Vitamin C	6.9mg	36%
Iron	0.5mg	8%
Calcium	64.9mg	20%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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