Ingredients
1 can (14 ounces) sweetened condensed milk1 cup cold water1 teaspoon almond extract1 package (3.4 ounces) instant vanilla pudding mix2 cups heavy whipping cream, whipped1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes2 tablespoons seedless raspberry jam2 cups fresh raspberriesChocolate curls and fresh mint
Preparation
In a large 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.
Place half of the cake cubes in a 2-qt. glass serving 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.
