1 golden pound cake or
12 oz. black raspberry
preserves (or any other
1 small can crushed pineapple
(optional), well drained
1 pkg. instant vanilla pudding
(or custard) prepared
according to directions
12 oz. whipping cream whipped
and flavored with 1 tsp.
Generously spread half slices of pound cake or split
ladyfingers with preserves. Arrange a single layer in bowl.
Top with pudding. Sprinkle with drained pineapple. Top with
generous layer of whipped cream. Repeat layers finishing with
whipped cream. Swirl preserves lightly on top layer of whipped
cream and finish off with a sprinkle of slivered almonds.
Note: It is important to use real whipping cream as
substitutes lack volume to sit very long. If it is necessary
to use Dream Whip or Cool Whip, the trifle will not keep
overnight, but will separate.
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