Berry Trifle

Name: Berry Trifle
Ingredients: 1 3/4 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 cup i can't believe it's not butter! all purpose sticks; 1 1/4 cups sugar; 4 eggs; 1 teaspoon vanilla extract; 4 tablespoons sherry optional; 1/3 cup raspberry jam or your favorite jam, slighted heated; 2 cups pudding; 4 tablespoons almonds; 1 cup whipped cream or whipped topping; 2 cups raspberries blueberries, sliced peaches or your favorite fruit

13 ingredients

5 steps

Ingredients

1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup i can't believe it's not butter! all purpose sticks
1 1/4 cups sugar
4 eggs
1 teaspoon vanilla extract
4 tablespoons sherry optional
1/3 cup raspberry jam or your favorite jam, slighted heated
2 cups pudding
4 tablespoons almonds
1 cup whipped cream or whipped topping
2 cups raspberries blueberries, sliced peaches or your favorite fruit

Directions

1

Preheat oven to 325°. Grease 9 x 5-inch loaf pan; set aside.
2

Combine flour, baking powder and salt in medium bowl; set aside.
3

Beat I Can't Believe It's Not Butter!(R) All Purpose Sticks with sugar in large bowl with electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, scraping sides occasionally. Stir in vanilla. Reduce speed to low and beat in flour mixture just until blended. Evenly spoon into prepared pan.
4

Bake 65 minutes or until toothpick inserted in center comes out completely clean. If cake starts to brown, cover loosely with aluminum foil. Let cool 15 minutes on wire rack; remove from pan and cool completely. Cut cake into cubes.
5

Arrange 1/3 of the cubed cake in trifle or glass bowl; sprinkle with 2 tablespoons sherry, then spoon on 1/2 of the jam. Add 1 cup raspberries, 1 cup pudding, then 2 tablespoons almonds. Repeat layers, except for almonds. Chill several hours or overnight. Just before serving, top with whipped cream and sprinkle with remaining almonds.