Delicious Raspberry Trifle Is Success at Home, in Office

“When I first tasted this dessert at a friend’s home, I couldn’t stop helping myself,” Trudy DeCaen writes. “When I brought it to an office party, all female and some male colleagues insisted that I give them the recipe.”

RASPBERRY TRIFLE

1 (5 1/2-ounce) package instant vanilla pudding and pie filling mix

1 pint whipping cream

2 tablespoons sugar

1 teaspoon vanilla

1 (1-pound) jar seedless raspberry preserves

1 (1-pound) angel food cake

1/2 cup toasted slivered almonds

1 (1/2-pint) basket fresh raspberries

Prepare pudding mix according to package directions. Whip cream until soft peaks form. Add sugar and vanilla and whip until stiff but not dry. Fold half of cream into pudding.

Warm raspberry preserves until slightly liquid, but not hot. Pull angel food cake apart into bite-size pieces. Place half of cake into deep glass (or 10-cup bowl) dish and pour half of warm preserves over. Sprinkle with half of almonds and half of raspberries. Cover with remaining half of pudding.

Repeat, then top with remaining whipped cream. Decorate with few almond pieces and remaining berries. Chill 2 to 4 hours. Makes about 15 servings.

--TRUDY DeCAEN

Los Angeles

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