Shelly's Recipe

RASPBERRY TRIFLE

Category: Trifles

2 pkg ladyfingers or 1 angel food cake
1/2 cup orange liqueur, sherry or brandy
1 (6 serving) pkg vanilla pudding mix
2 cups whipping cream, whipped
3 cups frozen raspberry, thawed
1 tbsp cornstarch
Garnish: Cocoa Powder and fresh raspberries

Prepare pudding as directed, using 2 1/2 cups milk. Cover and chill. When pudding is cold, fold in half the whipped cream and 2 tbsp liqueur. Drain raspberries, reserving liquid. Mix liquid with cornstarch until smooth. Cook and stir continuously until mixture comes to a boil and thickens. Gently stir in the berries; cool.

Arrange half the ladyfingers in base of a glass bowl. Sprinkle with 2 tbsp liqueur. Spoon half the pudding mixture over this. Spoon over half the berries. Repeat layering. Cover; chill for 3 hours, preferably overnight. Decorate with remaining whipped, cocoa sifted over and fresh berries.