TERRIFIC TRIFLE
1 pkg. pineapple cake mix
1/2 c. raspberry jam
1/2 c. sherry
1 can vanilla pudding (or 1 pkg. Jello instant vanilla pudding, made as
pkg. directs)
1 c. chilled whipping cream
1/4 c. sugar
1/4 c. toasted slivered almonds
Prepare cake mix according to package directions and bake in 2 (8 inch)
cake pans. Cool. Freeze 1 layer for later use. Cut remaining layer in half
crosswise and spread bottom half with raspberry jam. Replace top half and place
in deep dish pie dish or 10 inch cake pan. Pour sherry over cake and allow to
soak in for several minutes. Spread top of cake with vanilla pudding. Chill at
least 8 hours. Whip cream with sugar until stiff; spread over trifle. Sprinkle
with toasted almond slivers. Serves 8 to 10.
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