Ingredients
1 package (16 ounces) pound cake, cut into 18 slices or 2 packages (3 ounces each) ladyfingers2 packages (3.4 ounces each) instant vanilla pudding mix1 jar (18 ounces) raspberry jam1-1/2 pints fresh raspberriesWhipped cream and fresh raspberries, for garnish
Preparation
Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl.
Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place.
Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.
