Emily - January 2007

Raspberry Trifle Dessert

4 (10 oz.) Containers frozen raspberries
¼ c. cornstarch
½ tsp. almond extract
1 can sweetened condensed milk
1 c. cold water
1 small pkg. (3 ½ oz) instant vanilla pudding
2 c. heavy whipping cream
¼ c. prepared orange juice
1 16 oz. frozen butter pound cake (Sara Lee)

Drain raspberry syrup into small saucepan. Add cornstarch and almond extract. Stir constantly on medium heat until thickened. (It takes awhile.) Fold raspberries into sauce. In large bowl, blend milk, water and pudding. Chill for 5 minutes. Whip cream, adding sugar to taste. Add to pudding mixture. Cut cake into 1”cubes. I usually take the cake out of the foil pan, and cut it into thirds horizontally. Then I put it back into the pan and cut it into squares. In 4 quart clear glass dish put in ½ of cake cubes. Sprinkle with 3 Tbsp. orange juice. Pour ½ of raspberry mixture and then ½ of pudding mixture. Repeat. Refrigerate until ready to serve. Make at least 1 hour prior to serving.

When I did this for bunko, I did it in individual sundae dishes.