Easy Raspberry Trifle

Raspberry Trifle
* 1/2 white angel food cake (either store bought or homemade) . . . freeze other half for later

* 1 package (4 -serving size) vanilla instant pudding and pie filling

* Skim milk

* 1 container (4 oz) frozen whipped topping, thawed

* 1/2 cup raspberry preserves

* 2 cups fresh or 12 oz. frozen (thawed) raspberries ( I added blueberries for the Fourth of July)

* 1/4 cup sliced almonds

1.) Cut cake into 1 inch cubes. Prepare pudding and pie filling as directed on package for pudding using skim milk. Fold half of the whipped topping into pudding.

2.)Place 1/3 of the cake cubes in 2-quart serving bowl; dot with 1/2 of the raspberry preserves. Layer 1/2 of the raspberries and 1/2 of the pudding mixture over preserves.

3.)Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.

4.)Top with remaining cake cubes and whipped topping. Cover and refrigerate at least 3 hours. Sprinkle with almonds before serving. Garnish with raspberries, if desired.

Enjoy! So easy and so pretty!!

**I got this recipe out of Betty Crocker's Cooking for Today cookbook.