Fruit Trifle

2 packages cook and serve vanilla pudding mix

2 cups milk

1 1/2 cups Dole canned pineapple juice

1 cup Dole raisins

1 carton frozen whipped topping, thawed

2 cans Dole crushed pineapples

1 pound cake

1 jar raspberry jam, melted

1 can Dole tropical fruit salad

2 tbs Dole sliced almonds, toasted



Cook pudding per package directions, using milk and juice as cooking
liquid.  Cool.  Save 1 tbs raisins for garnish.  Stir remaining raisins
and 3/4 carton whipped topping into pudding.  Measure and drain 1/2 cup
pineapple for garnish.  Cut cake into chunks.  Pour 1 cup pudding
mixture into 3 quart glass bowl.  Top with half each cake, jam,
remaining undrained pineapple, undrained tropical fruit and pudding. 
Repeat layers.  Chill 20min or overnight.  Spoon remaining whipped
topping over trifle.  Garnish with reserved pineapple, raisins, almonds
and raspberries.  Serves 12.











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