Apricot-Raspberry Trifle

Name: Apricot-Raspberry Trifle
Ingredients: 1-1/4 cups cold milk; 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding; 1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09; 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed; 1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes; 1-1/4 lb. apricots, peeled, sliced (about 4 cups); 2 cups fresh raspberries; 1/4 cup PLANTERS Slivered Almonds, toasted

8 ingredients

13 steps

Ingredients

1-1/4 cups cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding
1 tsp. grated lemon zest Safeway 4 ct For $5.00 thru 02/09
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
1 pkg. (10.75 oz.) frozen prepared pound cake, thawed, cut into 3/4-inch cubes
1-1/4 lb. apricots, peeled, sliced (about 4 cups)
2 cups fresh raspberries
1/4 cup PLANTERS Slivered Almonds, toasted

Directions

1

Pour milk into large bowl.
2

Add dry pudding mix.
3

Beat with wire whisk 2 min.
4

or until well blended.
5

Stir in lemon peel.
6

Gently stir in 2 cups of the whipped topping.
7

Place half of the cake cubes in bottom of 2-1/2-qt.
8

straight-sided serving bowl.
9

Spoon half of the pudding mixture over cake cubes; top with half of the fruit.
10

Repeat all layers.
11

Top with remaining whipped topping and the almonds.
12

Refrigerate at least 1 hour or until ready to serve.
13

Store leftover dessert in refrigerator.