Ingredients:
I (3-1/2-0. z.) package instant vanilla pudding mix
2 cups fresh raspberries (2 cups individually frozen raspberries may be substituted)
1/2 cup seedless raspberry jam
1/1 (1031..-oz.) pound cake, cut into
1/2″ cubes
1⁄2 cup whipping cream
1 Tbsp. sugar
Instructions:
Prepare pudding according to package directions. Stir together raspber-ries and jam. Spoon 1/ cup raspberry mixture into 4 martini glasses. Top with 1/ cup pudding. top with pound cake. Spoon remaining raspberry mixture over cake; top with remaining pudding. chill, if desired. Beat whipping cream and sugar at high speed with an electric mixer until soft peaks form. dollop on trifles. Yields 4 servings.
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