Raspberry Trifle

Directions

1. 1
   Cut cake into 1 inch cubes.
2. 2
   Prepare pudding according to directions on package.
3. 3
   Fold half of the Cool Whip into the pudding.
4. 4
   Place 1/3 of the cake cubes in a 2 quart serving bowl; dot with 1/2 of the raspberry preserves.
5. 5
   Layer 1/2 of the raspberies and 1/2 of the pudding mixture over this.
6. 6
   Continue layering with 1/3 of the cake cubes, the remaining preserves, raspberries and pudding mixture.
7. 7
   Top with remaining cake cubes and whipped topping.
8. 8
   Cover and refrigerate at least 3 hours.
9. 9
   Sprinkle with almonds before serving.
10. 10
    *Youmay have a variation of this using omit raspberry preserves and raspberries.
11. 11
    add 1 tsp. rum flavoring into the pudding mixture, and 2 cups fresh of 12 oz. frozen (thawed) blueberries.